Sesame salmon courgetti bowl
3 - 9
PersonalPoints™ per serving
Batch-cooked salmon and asparagus are combined with a gingery dressing and fresh courgetti for a fuss-free, mouthwatering meal.
1 teaspoons, grated
3 medium, trimmed and thinly sliced
WW Oven-roasted salmon & asparagus - Recipe
2 individual serving(s)
- In a medium bowl, whisk together the vinegar, oil, ginger and chilli flakes. Season to taste and set aside.
- Trim the courgette, then spiralise or use a vegetable peeler to create ribbons. Add the courgette and spring onions to the dressing and toss together to coat.
- Slice the asparagus spears on an angle and add to the vegetables. Toss well to coat. Flake the fish into chunks and gently toss together with the vegetables. Divide between bowls and serve.
COOK’S TIP When buying rice vinegar, check the label to to ensure it’s unseasoned. Seasoned rice vinegar has added salt and sugar.