Lemon and salmon really are a match made in heaven aren’t they.
I love cooking them with cream and pasta, but I find it can make the dish quite heavy.
This version is a made a little lighter with the addition of spiralized courgette and little chunks of sugar snap peas.
Have you jumped on the spiralizer wagon yet? I’ve got this one (<–affialite link) and I love it!
Courgetti spaghetti is definitely my favourite, but I can’t completely give up on my pasta, so I like to mix the two.
The sugar snap peas, courgetti and spaghetti are all cooked in the same pan (less washing up!!), and then it’s drained and added to the pan with the salmon and creamy sauce.
I don’t go too mad with the cream – it really doesn’t need it.
Just add in a good splash of the hot water from the cooked spaghetti and that helps to bind everything together and enhance the saucy creaminess.
Everything’s ready in 30 minutes or less – which makes it a brilliant, balanced meal for those busy week nights.
On the balanced eating theme, I’m looking forward to my mindful eating online workshop tomorrow!
We’ve been asked to bring a couple of types of food with us, so I’m now really intrigued!
I made it back to spin class today too – after that embarrassing experience last week. I wasn’t sure if I’d be brave enough to go back, but my friend put my name down for me (thanks Jenny 🙂 – you got me through the door!).
You never know, I might actually start getting into this sensible-eating-and-regular-exercise malarkey…….
- 340g (12oz) dried spaghetti (use gluten free spaghetti if required)
- ½ tbsp vegetable oil
- 1 tsp butter (salted or unsalted)
- pinch of salt and pepper
- 3 boneless salmon fillets
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 tbsp white wine (optional)
- 5 tbsp double/heavy cream
- zest of 1 lemon
- 85g (1 cup) of sugar snap peas, roughly chopped
- 1 small courgette/zucchini spiralized (or cut into thin strip)
- Juice of half a lemon
- To Serve:
- Grated parmesan
- Black pepper
- Lemon zest
- Lemon Wedges
- Place the spaghetti in a large pan of boiling water and simmer for 10-13 minutes - until cooked to your liking. Note - you'll be adding the sugar snap peas and courgette to the spaghetti for the last minute of cooking.
- Whilst the spaghetti is cooking, heat the oil and butter in a large frying pan (it needs to be large enough to hold the cooked pasta later).
- Sprinkle a pinch of salt and pepper on the salmon fillets and place in the frying pan skin side down. Cook for 3 minutes, until the skin is crispy. Turn the salmon over and add the onions to the pan. Cook the salmon and onions for a further 3 minutes, until the onions start to soften.
- Take the salmon out of the pan and place on a chopping board.
- Add the garlic to the onions and cook for a minute whilst stirring. Add the wine and let it bubble for a minute, then add in the cream. Heat through slowly.
- Whilst the cream is heating through, remove the skin from the salmon, and break the salmon into rough chunks (don't worry if it's not quite cooked at this point as it's going back in the pan). Add the salmon back into the pan with the cream. Also, add the lemon zest.
- By now the spaghetti should be almost ready. Add the sugar snap peas and spiralized courgette in with the spaghetti for the last minute of cooking.
- Drain the pasta, reserving about half a cup of the cooking water. Add the spaghetti, sugar snaps and courgette to the frying pan and toss through along with a good splash of the spaghetti water and the lemon juice.
- Divide between four bowls and top with grated parmesan, freshly ground black pepper and a little bit of lemon zest. Serve with lemon wedges.