Courgetti & Pesto Salmon


  • 1 large courgette
  • 1 lemon, thinly sliced
  • 2 170g salmon fillet
  • 1/2 190g jar Sacla' Fiery Chilli Pesto or 1 Fiery Chilli Pesto Pot


  1. Preheat the oven to 200°C/400°F/Gas mark 6
  2. Using a spiraliser, cut the courgette into thin strands the size of spaghetti.
  3. Lay the lemon slices in the bottom of a frying pan and arrange the courgetti on top.
  4. Lay the salmon skin side down on top of the courgetti then spoon Sacla' Pesto over the top.
  5. Set the pan over a high heat, cook for two minute then transfer to the oven and cook for a further 8-10 minutes until the fish is cooked through.
  6. Discard the lemon and serve the salmon with the courgetti.
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