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Salmon and Pea Courgetti
Prep time
 10 '
Total time
 20 '
4
Ingredients
600 g
courgettes
, spiralised
2 tsp
olive oil
2 x 213 g cans skinless and boneless wild red
salmon
, drained
1
white
onion
, finely chopped
zest and juice of 1
lemon
100 g
frozen
peas
5 tbsp
Philadelphia Light
rocket
leaves, dressed, to serve
Instructions
Heat a large frying pan until hot, add the olive oil, onion and garlic. Fry over a medium heat for a couple of minutes until just softening, then add the peas and cook until defrosted.
Increase the heat to high, tip in the spiralised courgettes and fry for a further 2-3 minutes until the liquid that comes out of the courgettes has evaporated. The courgettes don’t need long at all our will go too soft and lose their shape.
Stir through the Philadelphia, salmon, zest and juice of lemon. Season to taste and serve immediately with a side of fresh rocket.
Tips
Tip
Nutritional
Information
Typical values
Per Serving
Energy
1532.8 kj
Energy
366.0 kcal
Fat
17.0 g
Carb
12.0 g
Protein
37.0 g
Saturated fat
6.6 g
Salt
3.8 g
Dietary fibre
7.0 g
Sugars
9.7 g
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