1small courgette (zucchini) spiralized or cut into thin strips
juice of 1/2 a lemon
To Serve:
2-4tbspshaved parmesan
pinchblack pepper
lemon zest
lemon Wedges
Instructions
Place the spaghetti in a large pan of boiling water and simmer for 10-13 minutes - until cooked to your liking. Note - you'll be adding the sugar snap peas and courgette to the spaghetti for the last minute of cooking.
250 g (8.8 oz) dried spaghetti
Whilst the spaghetti is cooking, heat the oil in a large frying pan, over a medium-high heat.
1 tbsp olive oil
Sprinkle the salt and pepper on the flesh of the salmon fillets and place in the frying pan, skin-side-down. Cook for 3 minutes, until the skin is crispy.
Turn the salmon over and add the chopped onions to the pan. Cook the salmon and onions for a further 3 minutes, until the onions start to soften.
1 small onion
Take the salmon out of the pan and place on a chopping board.
Add the garlic to the onions and cook for a minute whilst stirring. Add the wine and let it bubble for a minute, then add in the cream and turn the heat down to medium.
Whilst the cream is heating through, remove the skin from the salmon, and break the salmon into rough chunks (don't worry if it's not quite cooked at this point as it's going back in the pan). Add the salmon back into the pan along with the lemon zest.
zest of 1 lemon
By now the spaghetti should be almost ready. Add the sugar snap peas and spiralised courgette in with the spaghetti for the last minute of cooking.
85 g (1 cup) sugar snap peas (snow peas), 1 small courgette (zucchini)
Drain the pasta, reserving about half a cup of the cooking water.
Add the spaghetti, sugar snaps and courgette to the frying pan and toss through along with the lemon juice and a couple of splashes of the reserved pasta water.
juice of 1/2 a lemon
Divide between four bowls and top with grated parmesan, freshly ground black pepper, and a little bit of lemon zest. Serve with lemon wedges.
Pan SizeMake sure your frying pan is big enough to hold all of the pasta and courgetti, as it's all tossed together at the end. I use a 30cm/12" frying pan. This is my favourite Le Creuset frying pan (<-- affiliate link)Want it more saucy?If you want the pasta dish to be a little more saucy, add in a more of the reserved pasta water and an extra tbsp of cream.Can I make it gluten free?Yes, simply swap the spaghetti for gluten free spaghettiCan I swap out the salmon for chicken?Yes, replace the salmon fillets with boneless, skinless chicken fillets, but pan fry them for 5-8 minutes longer, so they're cooked all the way through before you slice/shred the chicken. You can also replace with other fish, such as haddock or cod, although I think salmon tastes best. Trout would work well, and prawn would too. If you're using prawns, just add them in with the softened onions for the last few minutes of cooking, rather than pan frying them first.Can I freeze salmon with spaghetti?Unfortunately this dish won't freeze well.Want to remove the pasta to make it even lighter?Replace more (or all) of the spaghetti with more courgetti (zoodles). Removing the spaghetti entirely and replacing with 2 extra spiralized courgettes (zucchinis) will save approx 215 calories per portion!How can I make a vegetarian version?You can make a vegetarian version by replacing the salmon with quorn 'chicken style' strips (Linda McCartney Vegetarian Pulled Chicken is pretty good). Replace the Parmesan/Grana Padano cheese with a Italian-style vegetarian hard cheese.Nutrition info is approx. for one serving of this recipe.