• 1tsp Rapeseed Oil
  • 40g Wholegrain Spaghetti
  • ½ Courgette (120g)
  • 1 Salmon Fillet (110g) (I used Muscle Food)
  • 80g Broccoli
  • 50g Spinach
  • 2 Sprigs Basil
  • 1 Spring Onion
  • ½ Lemon (Optional)


  • Boil the kettle and pour over the spaghetti in a sauce pan and leave to cook.
  • Drizzle the oil into a frying pan on a medium to high heat.
  • While the oil is heating spiralise your courgette and cut the broccoli in to small pieces set aside.
  • Once the oil is hot place in the salmon fillet skin side down and leave for 3-5mins, or until the skin is crispy and the salmon has changed to light pink half the way up.
  • Once the spaghetti is bendy but not cooked add the broccoli.
  • Flip the salmon over and cook for 2-3mins, set aside once cooked.
  • Add the spinach and courgetti to the pasta and broccoli. Cook for 1-2mins and then strain off the water.
  • Finely chop the basil and spring onion and stir into the pasta mix, season with a little salt and pepper. Place this mix into a bowl.
  • Slice the salmon down the middle and place on top of the pasta.
  • Squeeze over a little lemon juice if you wish.

When I made this I had run out of lemons, but I think a little fresh lemon zest and juice would be a great addition to the dish.

Protein: 36.9g

Carbs: 33g

Fat: 23.4g

Calories: 482

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