Salmon with courgette ribbons, spinach and a red pepper-pine nut sauce

Salmon with courgette ribbons, spinach and a red pepper-pine nut sauce

By
From
Anxiety & Depression
Serves
1

This is a complete flavour bomb. There is a fair bit to do here, so this recipe is perfect for days when you have a little more time on your hands. I love this on a Friday evening.

Ingredients

Quantity Ingredient

For the sauce

Quantity Ingredient
1 red pepper, deseeded and sliced
2 tablespoons olive oil
sea salt
freshly ground black pepper
1 tablespoon pine nuts
2 teaspoons parmesan cheese, grated
1 garlic clove, chopped

For the rest

Quantity Ingredient
1 large courgette
1/2 onion, finely sliced
1/2 tablespoon olive oil
2 handfuls baby spinach
1 salmon fillet

Method

  1. Preheat the oven to 200°C.
  2. Start with the sauce first. Place the pepper on a baking tray and drizzle with half the olive oil. Season with a little salt and pepper and roast for 20–25 minutes, until soft and the edges are beginning to caramelise. Leave the oven on.
  3. Transfer the peppers to a food processor. Add the pine nuts, Parmesan, garlic and remaining 1 tablespoon of olive oil and blitz into a luscious sauce.
  4. Cut the courgette into ribbons using a vegetable peeler. Sauté the onion and courgette in the ½ tablespoon of olive oil until the onion has softened and the courgette is soft and a brighter green. Add the baby spinach and continue to sauté until it wilts. Set aside.
  5. Place the salmon on a baking tray. Season with salt and pepper and bake for 12–15 minutes.
  6. Warm through the courgette mix, then stir in the sauce. Plate the vegetables up in the centre of a serving plate and top with the salmon.
Tags:
health
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