Courgetti with salmon, rocket and spinach pesto

I´ve been really inspired this week, cooking lots and on a bit of a posting frenzy! Once I have got to grips with the admin side of the blog I will send you all a fortnightly roundup, highlighting the latest Pescetarian Pleasures recipes. I don´t want to spam you, so in the mean time if you are getting fed up with the posts, you can adjust your subscription setting to only receive notification emails weekly.

This delicious, super healthy and quick meal ticks all the boxes! I could eat this time and time again, without it getting boring. Since it´s high in protein and low in carbs, you don´t have to think twice about going back for seconds (or thirds)!


2 courgettes

250g salmon, filleted

50g rocket

2 tbsp spinach pesto

30g pumpkin seeds

30g parmesan shavings


Make the Spinach pesto in advance.

Using a Spiralizer turn the courgettes into spaghetti – or courgetti! To be honest,  I´m a total sucker for a kitchen gadget and I can´t pass a kitchen shop without accidentally wasting an hour. I have easily got my money’s worth out of the Spiralizer as I use it quite a lot. If you don’t have one however,  you can julienne the courgettes by hand with a knife. You want to end up with long, thin strips of courgette that are uniform length and looks like spaghetti (see the How to julienne a pepper).

Meanwhile boil a pan of water, remove from the heat and pop the salmon fillets in to poach gently. After about 5 minutes, remove the salmon from the water. Take off the skin and flake the fish onto a plate.

Heat a little olive oil in a pan and sautée the courgetti for a few minutes, stiring constantly. Don´t over cook the courgetti, otherwise it turns to mush.

Tip the courgetti into a bowl and season. Pour over a few glugs of Extra Virgin Olive Oil and the pesto. Mix thoroughly, adding the rocket and the pumpkin seeds. Top with the salmon and serve with a squeeze of lemon juice. Et voilà!