The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Salmon with Pesto Courgetti & Almonds
A veg-packed meal to break up the midweek slump. Sustainably caught salmon baked till flakey and tender. Pesto pasta bumped up with courgetti. Served with a bold salad of bitter rocket, salty capers, and sultry aged balsamic vinegar.
Ready in 20
High protein
New
Low sat fat
Serving size
Ingredients
- 2 courgette
- 2 salmon fillets (Fish)
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 10g capers (Water, Salt, Vinegar)
- 2 large tomatoes
- 20g flaked almonds (Nuts)
- 40g rocket
- 2 tbsp basil pesto (Sunflower Oil, Basil Paste (Basil, Sunflower Oil, Salt, Antioxidant : Ascorbic Acid), Frozen Broccoli Crumbs, Frozen Broad Beans, Frozen Kale, Garlic Puree, Salt, Acidity Regulator: Citric Acid)
Nutritional Information
Calories: 538
Protein: 37g
Carbs: 11g
Fat: 38g
Salmon with Pesto Courgetti & Almonds
A veg-packed meal to break up the midweek slump. Sustainably caught salmon baked till flakey and tender. Pesto pasta bumped up with courgetti. Served with a bold salad of bitter rocket, salty capers, and sultry aged balsamic vinegar.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Place the salmon skin-side down on a lined baking tray, drizzle with 1/2 tsp oil and season with sea salt and black pepper. Bake for 10-12 mins until cooked through.
- Heat a frying pan on a medium heat. Toast the almonds for 2-3 mins, turning regularly, until golden. Remove and set aside.
- Peel the courgette into ribbons. Slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one). Dice the tomatoes into 2cm cubes. Using the same pan as the almonds, add 1/2 tsp oil and place on a medium-high heat. Add the courgetti and cook for 4-6 mins until softened. Add the tomatoes and cook for a further 2 mins then remove from the heat. Stir in the pesto and season with sea salt to taste.
- Roughly chop the capers. Place in a mixing bowl and toss with the rocket and balsamic vinegar.
- Serve the courgetti on a plate alongside the rocket salad. Place the salmon on top and sprinkle with almonds.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.