Last week was “Lazy Sunday” this week I’ve named it “Superfood Sunday” as I’m trying out, for the first time ever, courgette spaghetti, definitely a healthier option than the egg noodles I used last week. Complimenting this with sweet chilli salmon for those “good for you fats & oils”. This meal should only take around 20 minutes.
Here’s what you will need:
- 2 x Salmon Fillets
- Sweet Chilli Marinade
- 2 x Grated Courgettes *
- Pesto Sauce (green) **
- A Handful of Peas
* Tesco sell a very handy pot full of ready made courgette spaghetti for just £1!
** Lidl sell a great little pot of ‘Chefs Pick’ pesto which is both delicious and cuts down preparation time. Only 59p too! Place the salmon fillet onto a square of tin foil and drizzle with the sweet chilli marinade. Create the little tin foil packets to house the salmon fillets in whilst they bake in the oven for 16-20 minutes at 180C.
Whilst they are in the oven, heat 1 tablespoon of olive oil in a frying pan and add the handful of peas, fry until soft.
When the peas are of a good texture, add your grated courgette spaghetti and stir occasionally for 4 minutes.
Add in your pot of pesto and reduce to a simmer, you can leave this to do its thing while you prepare the mozzarella. Slice the mozzarella into 6 medallions, 3 for each plate. Now, you can leave these like this if you want or you can warm them through in a frying pan to make them gooey! Place them on the plate in a line and get back to the courgette, stir continuously for 2 minutes and place on top of the mozzarella when it is thoroughly covered in the pesto sauce. Your salmon should be ready now, take the parcels out of the oven and open slightly to let some of the steam out, leave to stand for 1 minute. Place on top of the courgette bed and voila, super skinny sweet chilli salmon with superfood stir fry salad and mozzarella 🙂