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Roast Salmon Fillet with Lemon & Pea Courgetti

Name: Roast Salmon Fillet with Lemon & Pea Courgetti
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 4 x 120g salmon Fillets; 4 Courgettes, spiralized; 300 ml of 0% Greek Fat Yogurt; Teaspoon of rapeseed oil; 1 long shallot, finely sliced; 500g frozen peas, defrosted; 75ml reduced salt vegetable stock; Zest of one lemon; Juice of half a lemon; Pepper, for seasoning; Handful of peashoots, for garnish

A simple, but elegant dish, which is low in saturated fat and bursting with healthy omega-3 fats.

Ingredients Instructions Nutrition Notes

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Roast Salmon Fillet with Lemon & Pea Courgetti

Servings

Ingredients

4 x 120g salmon Fillets
4 Courgettes, spiralized
300 ml of 0% Greek Fat Yogurt
Teaspoon of rapeseed oil
1 long shallot, finely sliced
500g frozen peas, defrosted
75ml reduced salt vegetable stock
Zest of one lemon
Juice of half a lemon
Pepper, for seasoning
Handful of peashoots, for garnish

Preheat the oven to 200 degrees.

Heat half of the oil in a small non-stick pan and cook the shallot for a few minutes until softened. Add 400g of the peas (reserving the rest for later) and stock, and simmer for 3 - 4 minutes until the peas are tender, and most of the liquid has evaporated. Use a stick blender or liquidiser to whizz to a smooth purée. Season with pepper and add the lemon juice to taste. Return to the pan and keep warm over a very low heat.

Place the salmon on a baking sheet, brush with a small amount of rapeseed oil and season with pepper. Roast for 10-12 minutes.

In a microwave safe bowl, microwave the courgetti on full power for 1 minute. Tip the courgetti onto some kitchen paper, blot off the excess moisture and leave to drain for a few minutes. Mix the courgetti with the pea and lemon puree and add the remaining peas.

Mix the 0% Greek fat yogurt with the lemon zest and season with pepper.

To serve, divide the courgetti and pea puree between the plates and place a salmon fillet on top. Add a spoonful of the 0% Greek fat yogurt mix and garnish with the peashoots

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