Sweet Chilli Salmon with Linguini, Courgette and Sweet Potato Spaghetti
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 2 salmon fillets
- • 1 tin chopped tomatoes
- • 50 g lightest cream cheese
- • 1/2 onion (Chopped)
- • 1 clove garlic (crushed)
- • 1 tsp fresh basil (chopped)
- • 200 g broccoli (cut into florets)
- • 1 tbsp tomato puree
- • 80 ml water
- • black pepper
- • 1 tbsp light sweet chilli sauce
- • 80 g linguini (depending how hungry you are)
- • 1 small courgette (Spiralized )
- • 1 small sweet potato (Spiralized )
- • 1/2 lemon
- • low calorie cooking spray
Preparation Steps
First cook the salmon. Place each fillet on a piece of tin foil and pour half a tbsp of sweet chilli over each one and a squeeze of lemon juice
Wrap the fillets up in the foil, put them on a tray and bake in the oven for 20-25 minutes at 200°C
**While the salmon is cooking heat a pan and spray with low calorie cooking spray.
Stir in the basil, tomato puree, cream cheese, chopped tomatoes and water, then simmer for 5 minutes. The broccoli should still have a bit of a crunch
**Next, boil a pan of salted water for the linguini (you can also add a chicken or veg stock cube to give a bit of extra flavour)
Cook the sweet potato and courgette spaghetti in the water you used for the linguini. This should only take a minute or so
Drain off the water, return the linguini to the pan with the veg spaghetti, then stir in the sauce. Check the seasoning, and add salt and freshly ground black pepper if necessary
Divide the pasta and sauce between four plates, then top with half a salmon fillet on each. Serve with a wedge of lemon