Salmon and Pea Courgetti
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  • Prep time 10 '
  • Total time 20 '


  • 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


  • 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.


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