Baked Salmon Fillets with Courgette Ribbons, Cannellini Beans & Lemon Oil Dressing

As a general rule when it comes to what I eat I tend to steer to the side of all things low(er) carb, as I’ve found that since doing so I feel more energetic, less bloated, plus weigh nearly a stone less than I did pre-children. After our holiday a month ago, where we properly pigged out, I’ve been getting back on track with all things diet and fitness. Salmon is one of my go-to healthy meals, and is a fish that even the kids really enjoy. This salmon and courgette dish is super-light, yet tasty, and SO easy to knock up, whilst looking impressive at the same time!

Serves 2.

Ingredients for Baked Salmon Fillets with Courgette Ribbons:

• 2 salmon fillets
• 2 courgettes
• Half a 400g tin of cannellini bean, drained
• 1 tablespoon chopped parsley
• 1 unwaxed lemon
• salt and pepper
• 2 tablespoons extra virgin olive oil

Instructions:

1. Pre-heat your oven to 180 degrees c.
2. Wrap your salmon fillets in foil, place on a baking tray and cook for 20-25 minutes.
3. Whilst your salmon is cooking, slice the courgettes thinly lengthways using a swivel-blade peeler.
4. When your salmon has only 5 minutes left to cook, put your courgette ribbons in a saucepan, and pour boiling water over them, leaving them submerged for 1-2 minutes.
5. Drain and place in a large bowl.
6. Grate over the zest of half a lemon, and squeeze in the juice of a whole lemon.
7. Add the cannellini beans and the parsley, and season with salt and pepper.
8. Pour in the oil and mix well, leaving to marinate for 2 minutes before serving with the salmon.

FAQs for the salmon and courgette dish

Can I use tinned salmon instead of fresh?
Fresh salmon fillets are ideal for baking and presentation, but if you’re in a pinch, you can use tinned salmon. Just skip the baking step and warm the tinned salmon gently before serving with the courgette ribbons and beans.

How do I make courgette ribbons without a spiraliser?
You don’t need a spiraliser! I use a vegetable peeler to create thin ribbons by peeling lengthways down the courgette. A mandoline slicer also works well.

Can I use a different type of bean?
Yes, you can substitute cannellini beans with butter beans, chickpeas, or even haricot beans. Just be sure to drain and rinse if using tinned.

Is this recipe suitable for meal prep?
Absolutely! You can bake the salmon and prepare the bean and courgette mixture ahead of time. Store everything separately in the fridge and assemble just before serving to keep it fresh.

Can I serve this dish cold?
Yes, it makes a lovely cold salad too! Let the salmon cool after baking and combine with the courgette ribbons, beans, and lemon oil dressing for a refreshing lunch or light dinner.

How do I know when the salmon is cooked?
The salmon should be opaque and flake easily with a fork. The internal temperature should reach 63°C (145°F). Avoid overcooking to keep it moist.

Can I make this dish dairy-free or gluten-free?
This recipe is naturally dairy-free and gluten-free. Just make sure that you double-check any packaged ingredients like tinned beans or stock if using.

What can I serve with this recipe?
This dish is a complete meal on its own, but you could pair it with crusty bread, quinoa, or a leafy green salad for extra texture and flavour.

You can see more of my food-related posts here!

Becky

Meet the award-nominated UK lifestyle blogger behind Spirited Puddle Jumper – a mum of three living in South East London! Becky shares the real ups and downs of family life, parenting tips, and lifestyle inspiration, proving that being a mum doesn’t mean you stop being fun or having other interests! Follow along for honest insights into UK family life and opinions on a whole range of topics, from travel and food, to beauty reviews, home and DIY, business and health and wellness.