Photo of Salmon with pea pesto and courgette by WW

Salmon with pea pesto and courgette

Points® value
Total Time
30 min
10 min
20 min


Salmon, raw

500 g

Peas, fresh or frozen

200 g

Basil, fresh

12 g


2 clove(s)

Pine nuts

1 tablespoon(s)

Parmesan Cheese

25 g, finely grated

Olive Oil

1 tablespoon(s)

Lemon Juice, Fresh

15 ml


5 medium, spiralised


  1. 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.
  2. 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.
  3. 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.
  4. Divide the courgetti between 4 plates. Top with the salmon fillets and a dollop of the pea pesto on each.