Salmon with Courgette Spaghetti, Kale Pesto and Roasted Artichoke Recipe By @coxys_kitchen
Autumn calls for comfort food such as a hearty stew or maybe a cottage pie, but in the lead up to Christmas I try and fit in some healthy dishes too, to prepare for overindulgence during the festive season such as salmon.
To create an extra fresh dish, why not grow your own courgette? We recommend using domestic polytunnels to create the perfect environment for your crop.
This Salmon with Courgette Spaghetti, Kale Pesto and Roasted Artichoke recipe is not only delicious, but it is jam packed with nutrients and good fats too. It’s low carb because it uses only half the amount of pasta per person, the rest is made up with tasty courgette spirals for extra green goodness.
Prep time: 15 minutes
Cooking time: 20 minutes
For the pesto: [Approx. 10 servings]
- 90g kale
- 90g pine nuts, toasted
- 90g Grana Padano cheese
- 2 large garlic cloves
- 160ml olive oil
- Juice of one lemon
- Sea salt and ground back pepper
- 4 medium courgettes
- 180g dried spaghetti
- 4 x salmon fillets
- Sea salt and pepper
- 1 Tbsp olive oil
- 1 can artichoke hearts, drained and patted dry
- ½ lemon
- 140 frozen peas
- Grana Padano cheese
Step 1: Make the pesto
- If you can’t get hold of toasted pine nuts, you can toast them by adding them to dry frying and toasting them until they start to colour and give off a nutty, toastie smell.
- Once toasted place all the pesto ingredients in a food processor and blitz until you have a paste consistency. If necessary, loosen the mixture with a splash of water to get the blender going. Once done, season with salt and pepper to taste and further adjust the flavour by adding a bit more olive oil or lemon juice.
- Transfer the pesto into an air-tight container and set aside
- Using a spiraliser, spiralise all the courgettes and set aside for later. Put the pasta on to cook according to packet instructions, then add the frozen peas halfway through cooking. If you don’t have a spiraliser, you can buy spiralised courgette in most big supermarkets
- On a high heat, heat a non-stick frying pan and add a tablespoon of olive oil. Season the salmon fillets with salt and pepper, then place the salmon skin-side down and cook for 3 minutes, lower the heat and turn the salmon and cook for a further 3 minutes, then set the salmon aside to rest
- Using kitchen paper, wipe away most of the oil from the salmon pan. Heat the pan on a medium-high heat and then add the drained and dried artichoke hearts and cook on both sides until golden. Season with a little salt and pepper and a squeeze of lemon. Turn off the heat, then add the salmon back to the pan and cover to keep warm
- One minute before the pasta is done, add the spiralised courgette, then drain the pasta, peas and courgette combo and return to the pan. Stir in as much or as little pesto as you like, making sure that each strand is coated
- To serve, divide the spaghetti combo between four warmed bowls, followed by the artichoke hearts. Sprinkle with shavings of Grana Padano and finally top each dish with the salmon
Coxy’s Kitchen Tip1:
- Not a fan of courgette? No problem, just use normal spaghetti or any pasta of your choice. Alternatively, for an even healthier dish leave out the spaghetti and just use the spiralised courgette spaghetti
- Kale pesto is perfect for freezing, but you can keep it in the fridge for up to a week
About Coxy’s Kitchen
Coxy’s Kitchen provides a dinner party and private dining service throughout Yorkshire. If you love having dinner parties but don’t fancy cooking, contact Coxy’s Kitchen to cook your next dinner party. To make an enquiry or for an initial consultation, please email [email protected]