You will need

  • 1 wild salmon fillet (to make vegetarian replace with tofu, tempeh or egg)
  • 1 spiralised courgette
  • Roasted red peppers / red onion for the pesto, store the leftover pesto in the fridge and it will keep for a week
  • 1 lemon
  • 1 garlic clove
  • 40g walnuts or cashews
  • 3 handfuls of basil
  • 6 tbsp olive oil


  • For the pesto, place all ingredients in a blender and blend until all ingredients are combined.
  • Spiralise the courgetti and place in a bowl with 2-3tbsp of pesto and mix.
  • Pan fry or bake the salmon fillet in extra virgin olive oil. Once cooked place the courgetti on a plate and top with the salmon.
  • Serve with roasted red peppers and red onion.

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