Roast Salmon Fillet with Lemon & Pea Courgetti

Ingredients

4 x 120g Loch Duart 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

 

Preparation time: 20 minutes
Cooking time: 15 minutes

Serves: 4

Nutrition: Per serving
Energy
444 Kcal
Fat
21g
Saturates
3.7g
Sugars
12g
Salt
0.28g

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

Ingredients

4 x 120g Loch Duart 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

Method

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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