Wild Sockeye Salmon Courgetti with Rocket Pesto

Full of simple, flavoursome ingredients, this recipe is sure to provide your body with a range of nutrients. I enjoy this versatile dish hot or cold, as a quick lunch on the go or a satiating supper on a summer’s evening.


Serves 2

Nutrition per serving: 510 kcal / 39.5g fat / 9.8g saturated fat / 18.5g total carbs / 12.46g fibre / 6.04g net carbs / 29g protein.

(The protein in this recipe is higher than my personal intake per meal so I simply divide the recipe into 3 servings instead. This makes a more ketogenic meal which suits my current requirements and goals.)


  • 2 wild Alaskan Sockeye salmon fillets (about 220g)
  • 2 medium avocados
  • 300g courgette
  • 1 lemon
  • 4 handfuls rocket leaves, with extra to finish
  • 5g fresh ginger
  • 1½ tablespoons grasss-fed ghee / butter
  • Pinch of sea salt


  1. Preheat the oven to 180ºC (fan).  Melt ½ tablespoon of ghee in a ceramic dish before placing the salmon fillets on top. Grate the fresh ginger over the salmon. Set aside.
  2. Blitz the avocados, the juice of ¾ of a lemon, 4 handfuls of rocket, and a pinch of sea salt in a food processor until smooth.
  3. Once the oven is ready, bake the salmon for about 15 minutes – the exact time will depend on the thickness of the fillets.
  4. Spiralise the courgette to create courgetti.
  5. Approximately 3 minutes before the salmon is ready, melt the remaining ghee in a large frying pan, add the courgetti and warm through. Flake the salmon and add to the pan along with the rocket pesto. Stir until the pesto is evenly distributed.
  6. Serve with fresh lemon zest and a few rocket leaves.






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