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Zucchini spaghetti with salmon

Preparation and cooking time
20 min
4 persons
  • 600g/1.3 lbs salmon, cubed
  • 2 courgettes / zucchini
  • 1 tablespoon peanut oil
  • 2 tablespoon olive oil
  • 200g/7 oz cherry tomatoes, halved
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 clove of garlic, minced
  • Pinch of paprika
  • Pinch of chili powder
  • 1/2 organic lemon
  • Salt and pepper
  • Garnish: Fresh basil

Marinade: in a bowl, mix the olive oil, garlic, paprika, chili powder and grated lemon rind. Season with salt and pepper. Pour the marinade over the cubed salmon andleave to marinate for a few minutes. In the meantime, use a julienne cutter to slice the courgettes into ‘spaghetti’.Heat the peanut oil in a pan. Sauté the courgette spaghetti and garlic for 2 minutes, until transparent. Season with salt and pepper and remove from the pan. Set aside. In the same pan, sauté the salmon for 3 to 4 minutes until tender. Remove the salmon from the pan and briefly sauté the cherry tomatoes. Return all the ingredients to the pan and warm briefly over a high heat. Garnish with fresh basil.