Salmon, Chickpea and Lemon Courgette Noodles

By Tuesday, April 19, 2016

This is my favourite go-to weekday meal at the moment. It's really light, takes 5 minutes to make, and is packed full of goodness. However, most importantly, it leaves you feeling very satisfied. Now...I know what you might be thinking - courgetti won't satisfy me like pasta does. How wrong you are my friend. The combination of the courgette noodles with the buttery chickpeas is a marriage made in heaven and honestly tastes like the real deal without the guilt.  This dish is delicious served fresh and hot, but personally I think it is even better served cold the next day when the flavours of the lemon, salmon and chilli have had time to intensify. 


Serves 2

You will need:
1 salmon fillet
2 courgettes
100g cooked chickpeas, drained
1 tsp chilli flakes
2 lemons, juiced
2 tbsp toasted pumpkin and sunflower seeds
1 tbsp olive oil 


Begin by steaming your salmon in your desired steamer (I use a bamboo steamer). Sprinkle the salmon with a pinch of salt, chilli flakes, pepper and a few slices of lemon. Steam for 5 minutes until just cooked through then leave to one side to rest.


In the meantime, spiralise your courgettes (I usually make it on the smallest spaghetti setting). Heat the oil in a large frying pan and add in the courgette with the juice of one lemon. Season well and add in the remaining chilli flakes as well as the toasted seeds. Cook for a minute until the courgettes start to shrink, then flake in the salmon and chickpeas and heat through. Serve and enjoy! 


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