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Salmon courgetti

Salmon courgetti


Celebrating Burns Night? This dish is a great alternative to traditional haggis

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    1642kj 395kcal
  • Fat
    High 41%
  • Saturates
    High 42%
  • Sugar
    Low 41%
  • Salt
    Med 41%

% of adult’s reference intake | Carbohydrates per serving : 5g


  • 2 large courgettes
  • 220g pack Co-op Scottish salmon fillets
  • 1 1/2 tbsp Co-op olive oil
  • 2 tbsp green pesto
  • Freshly ground black pepper


  1. Top and tail the courgettes and slice into long strips using a vegetable peeler
  2. Cut each strip into long, thin strands to make courgetti — or use a spiraliser, if you have one
  3. Season each salmon fillet with freshly ground black pepper
  4. Heat 1 tbsp of the live oil in a nonstick frying pan and cook the salmon for 3 mins on each side
  5. Add the courgetti to a saucepan, along with the remaining olive oil, 2 tbsp water and the pesto
  6. Cook for 3-4 mins, or until the courgetti begins to soften
  7. When cooked, divide the courgetti between 2 bowls and top each with a salmon fillet and a sprinkling of freshly ground black pepper
  8. Serve immediately

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