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Recipe Of The Week - Salmon Parcels With Courgette Pesto Ribbons


Excellent for weight loss, this dish will provide you with all of the energy and fuel you will need to keep you going but refrain from filling you up on stodgey carbohydrates such and pasta or potatoes, leading you to the inevitable blood sugar crash. 


  • 4 salmon fillets (4oz each), remove skin
  • ½ stick celery- julienned (cut into match stick sizes)
  • 1 inch piece of fennel - julienned
  • 2 inch piece of leek -julienned or 1 spring onions, finely sliced
  • 2 tablespoons each fresh parsley and coriander, chopped
  • Juice of ½ lemon
  • 4 slices of lemon, cut in halves
  • 4 tablespoon water
  • 4 teaspoons of olive oil
  • Salt and pepper
  • 4 pieces parchment or baking paper, large enough to wrap salmon fillets
  • 4 wooden toothpicks
  • 1 medium or 2 small courgettes sliced lengthwise with a potato peeler -16 thin slices


Serves 4

Recipe developed by Sharyn Singer


  1. Preheat oven to 180C
  2. Lay 4 courgette ribbons on each parchment paper and top with fillet of salmon, divide vegetables into 4 portions and put along top of salmon, then sprinkle with parsley and coriander, add lemon juice and water and finish with olive oil, salt and pepper
  3. Bring sides of parchment together and fold or scrunch so that parcel is completely closed. Use a cocktail stick to hold it together by spearing it through the parchment into the salmon.
  4. Place into a baking dish and bake for 20 min
  5. To serve, place onto plate and remove parchment, letting juices drain onto plate


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