Salmon with pea pesto and courgette
Peas, fresh or frozen
25 g, finely grated
Lemon Juice, Fresh
5 medium, spiralised
- Bring a pan of cold water to the boil and blanch the peas for a couple of minutes. Drain and rinse in cold water. Put the peas in a food processor with the basil leaves, garlic cloves, pine nuts, parmesan, olive oil and 1 tbsp of water. Blitz until you have a rough textured pesto. Season well.
- Preheat the oven to 200C/180C fan. Place the salmon fillets on a sheet of foil. Season well and squeeze over the lemon juice. Place another sheet of foil over the top and seal the edges to create a parcel. Place on a baking tray and bake in the oven for 12-15 minutes, until cooked.
- Meanwhile, spray a large frying pan with calorie controlled spray and heat over a medium heat. Cook the courgetti for a couple of minutes and keep warm until the salmon is cooked.
- Divide the courgetti between 4 plates. Top with the salmon fillets and a dollop of the pea pesto on each.