Courgetti with Baked Salmon in a Mango & Avocado Sauce
Prep time
Cook time
Total time
Recipe type: Mains
Serves: 2 people
  • 2-3 courgettes
  • 400g salmon fillets
  • 1 mango
  • 1 avocado
  • 1 green chili (seeds optional) (personal taste)
  • Salt & pepper
Toppings I used
  • ¼ of a pomegranate (to serve)
  • Handful of pumpkin seeds (to serve)
  1. Pre-heat the oven to 180°C.
  2. Place the salmon fillets skin-side down on a roasting tray and sprinkle liberally with salt.
  3. Place the salmon in the oven for 20 minutes.
  4. Using a spiralizer, make courgetti.
  5. Remove the flesh and stones from the mango & avocado.
  6. Add the mango & avocado to a food processer and blend until fine.
  7. Finely chop the green chili, keeping or discarding the seeds depending on how hot you like it.
  8. Add the chopped chili, salt & pepper to the food processer to your personal taste.
  9. Gently toss the sauce through the courgetti, careful not to break the courgetti.
  10. After 20 mins, remove the salmon from the oven and allow to cool slightly.
  11. Flake the salmon and divide between the two portions.
  12. Serve with pomegranate & pumpkin seeds sprinkled over the dish.
  13. Enjoy!
Recipe by Andrea's Passions at