Serves 1

I love courgetti as an alternative to spagetti because its a perfect replacement thats leaves you feeling good and is grain free and its so fun to make! I think this dish is perfect for a summers day lunch or light evening meal, loaded with omega 3, protein and vitamins and it’s so fresh and delicious. It’s also gluten free and dairy free!


1 courgette

large handful of basil

1 lemon (juice)

dessert spoon of extra virgin olive oil

1/3 cup peas

salmon fillet

1tsp coconut oil or butter

2 medium tomatos (quartered)

Salt and pepper

  1. With a Spiralizer, spiral the courgette into noodles.
  2. Place basil, peas, juice of 1/2 the lemon and olive oil in a food processor with salt and pepper and blitz into a pesto paste.
  3. Lay salmon on tin foil with 1/2 juice of lemon butter dotted on top and season with salt and pepper. Scatter the tomato’s round the salmon and bake in the oven for about 10min until golden on top and cooked all the way through.
  4. Add the courgette to a frying pan to warm and stir in the pesto. Then serve on a plate with the salmon and tomatoes on top and a drizzle of good quality extra virgin olive oil.

Key ingredients and Nutrients

Salmon– is a brilliant source omega 3 (good for healthy brain function, your joints and heart) and of high-quality protein, vitamins and minerals.

Basil– has good antibacterial and antioxidant properties and contains vitamin A,K and magnesium and can also reduce inflammation and swelling.