| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Other |
| Preparation | Moderate |
| Calories | 558 |
| Fat | 22.7g |
| Saturates | 3.3g |
| Protein | 43.2g |
| Carbs | 48.7g |
| Sugars | 5.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a small bowl, combine 1 tbsp of olive oil and 1 tsp of salt. Mix well to create a marinade for the salmon fillets. Place the salmon fillets on a plate and brush both sides with the marinade.
In a pot of boiling salted water, cook the risoni pasta according to the package instructions until al dente. Drain and set aside.
Using a peeler, peel the courgettes into ribbons.
Place a skillet pan over a medium-high heat. Once hot, drizzle 1 teaspoon of the olive oil into the skillet. Fry the courgette ribbons until charred on either side.
Finely chop the herbs. Slice the red onion. Juice ½ the lemon and reserve the other half for serving.
In a large mixing bowl, combine the courgettes ribbons, herbs, onion, lemon juice and 2 teaspoons of olive oil. Season with salt and pepper to taste. Toss well to combine.
Using the same skillet pan the courgettes were fried in, heat the remaining olive oil over a medium heat. Season the salmon fillets on either side and place in the pan, skin-side down. Cook for 4-5 minutes per side or until the salmon is cooked through and flakes easily with a fork. Remove from the pan and rest for a few minutes.
Meanwhile, add the risoni pasta to the courgette salad and toss until well combined.
Divide the salad among serving plates and top each portion with a salmon fillet. Serve with lemon wedges on the side.
