Recipe: Fennel Crusted Baked Salmon with Veggie Spaghetti

This beautifully light, zesty and refreshing salad is perfect for a healthy but filling lunchtime meal that will leave you feeling energised for the rest of your day! It’s quick, easy and fun. If you haven’t tried courgette before, why not put 15 minutes aside and give it a try?

Serves: 2 people

fennel_crusted_salmon_068elements_-1

What you will need for the dish:

200g of salmon

4g of fennel seeds

1 medium lemon

60g of fresh mixed salad leaves

250g of whole courgette

250g of butternut squash

10 ml Olive Oil

1 lime

1 pinch of salt

1 pinch of pepper

 

 

 

What you will need for the dressing:

¼ of a tub of low-fat plain yoghurt

10ml of Olive Oil

4g of parsley

4g of chives

0.5g of dried tarragon

1 pinch of salt

1 pinch of pepper 

 

Method for the dressing:

·       Wash and finely chop the parsley and chives.

·       Whisk the yoghurt and olive oil together, stir in the herbs and salt and pepper.

Method for the salmon dish:

  • Zest the lemon juice, making sure to remove all the pips
  • Toast the fennel seeds in a pan, then blitz them in a blender to break them up. Mix with the lemon zest and black pepper
  • Place the salmon fillets on a lined tray and drizzle half the oil and lemon juice over, then sprinkle with the fennel seed mixture. Sprinkle with salt and bake in an oven that has been pre-heated to 190c for 8 – 10 MINUTES. The salmon should be just cooked all the way through and slightly crispy on the edges.
  • Wash the courgettes and rocket then peel the butternut squash.
  • Pass the courgettes and squash through a spiralizer, leaving you with curly spaghetti-like veggies.
  • Heat the remaining oil in a suitable pan and then quickly stir fry the squash & courgette spaghetti (do not overcook both as there need to be warm but with a crunch).
  • Place the courgette & squash spaghetti on the bottom of the dish and top with the salad & baked salmon then drizzle the herby yoghurt dressing on top.

Let us know of any healthy and revitalising dishes you would like us to try in the comments below.

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