Sweet Chilli Salmon with Linguini, Courgette and Sweet Potato Spaghetti
This Sweet Chilli Salmon with Linguini, Courgette and Sweet Potato Spaghetti is great for anyone calorie counting or following plans like Weight Watchers!
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NutritionPer Serving
- Calories363
- Carbs32g
- Protein25g
- Fat13g
- Saturates2.8g
- Sugars12g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
This Sweet Chilli Salmon with Linguini, Courgette and Sweet Potato Spaghetti is great for anyone calorie counting or following plans like Weight Watchers!
For this Sweet Chilli Salmon with Linguini, Courgette and Sweet Potato Spaghetti, we use a combination of spiralized courgette and butternut squash, as well as some linguini.
This dish is super light, but if you want something even lighter then you could skip the pasta too. You can also replace the salmon with your meat of choice – it would be pretty nice with chicken. It’s light on calories without compromising on flavour!
What diets is this Sweet Chilli Salmon with Linguini, Courgette and Sweet Potato Spaghetti suitable for?
This Sweet Chilli Salmon with Linguini, Courgette and Sweet Potato Spaghetti recipe can be made gluten free and dairy free as long as you swap out the following ingredients for gluten free and dairy free versions:
- Linguini
- Lightest cream cheese
You can also swap out the salmon for chicken for a twist on our recipe.
Please make sure to double and triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Sweet Chilli Salmon with Linguini, Courgette and Sweet Potato Spaghetti?
You don’t need any special ingredients to enjoy this recipe.
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How many Calories are in this Sweet Chilli Salmon with Linguini, Courgette and Sweet Potato Spaghetti?
There are 363 Calories per portion in this Sweet Chilli Salmon with Linguini, Courgette and Sweet Potato Spaghetti, which means it falls into our Everyday Light category.
This Sweet Chilli Salmon with Linguini, Courgette and Sweet Potato Spaghetti is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
First cook the salmon. Place each fillet on a piece of tin foil and pour half a tbsp of sweet chilli over each one and a squeeze of lemon juice.
Step 2
Wrap the fillets up in the foil, put them on a tray and bake in the oven for 20-25 minutes at 200°C.
Step 3
While the salmon is cooking heat a pan and spray with low calorie cooking spray. Fry the onion, garlic and broccoli florets until the onion starts to soften.
Step 4
Stir in the basil, tomato puree, cream cheese, chopped tomatoes and water, then simmer for 5 minutes. The broccoli should still have a bit of a crunch.
Step 5
Next, boil a pan of salted water for the linguini (you can also add a chicken or veg stock cube to give a bit of extra flavour) Cook the linguini as per pack instructions, then remove the pasta from the water.
Step 6
Cook the sweet potato and courgette spaghetti in the water you used for the linguini. This should only take a minute or so.
Step 7
Drain off the water, return the linguini to the pan with the veg spaghetti, then stir in the sauce. Check the seasoning, and add salt and freshly ground black pepper if necessary.
Step 8
Divide the pasta and sauce between two plates, then top with the salmon fillet. Serve with a wedge of lemon.
What could I serve alongside this Sweet Chilli Salmon with Linguini, Courgette and Sweet Potato Spaghetti?
The following recipes would go great with our Sweet Chilli Salmon with Linguini, Courgette and Sweet Potato Spaghetti recipe:
How do you know when this Sweet Chilli Salmon with Linguini, Courgette and Sweet Potato Spaghetti is cooked?
The salmon should be cooked, in tin foil, for 20-25 minutes at 200°C. The onion should soften and the broccoli should still have a bit of a crunch, so be careful not to fry it for too long.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep this Sweet Chilli Salmon with Linguini, Courgette and Sweet Potato Spaghetti in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Sweet Chilli Salmon with Linguini, Courgette and Sweet Potato Spaghetti in the fridge for approximately 3 days or so.
Can I freeze this Sweet Chilli Salmon with Linguini, Courgette and Sweet Potato Spaghetti?
Yes you can! This recipe can be frozen, but please remember to do the following:
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Ensure the salmon is packaged air-tight in plastic and foil wrap. Any exposure to air will cause the fish to spoil.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Sweet Chilli Salmon with Linguini, Courgette and Sweet Potato Spaghetti?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Sweet Chilli Salmon with Linguini, Courgette and Sweet Potato Spaghetti
This Sweet Chilli Salmon with Linguini, Courgette and Sweet Potato Spaghetti is great for anyone calorie counting or following plans like Weight Watchers!
-
Prep Time
10 MINS
-
Cook Time
30 MINS
- KCals 363
- Carbs 32G
Instructions
- First cook the salmon. Place each fillet on a piece of tin foil and pour half a tbsp of sweet chilli over each one and a squeeze of lemon juice
- Wrap the fillets up in the foil, put them on a tray and bake in the oven for 20-25 minutes at 200°C
- While the salmon is cooking heat a pan and spray with low calorie cooking spray. Fry the onion, garlic and broccoli florets until the onion starts to soften
- Stir in the basil, tomato puree, cream cheese, chopped tomatoes and water, then simmer for 5 minutes. The broccoli should still have a bit of a crunch
- Next, boil a pan of salted water for the linguini (you can also add a chicken or veg stock cube to give a bit of extra flavour) Cook the linguini as per pack instructions, then remove the pasta from the water
- Cook the sweet potato and courgette spaghetti in the water you used for the linguini. This should only take a minute or so
- Drain off the water, return the linguini to the pan with the veg spaghetti, then stir in the sauce. Check the seasoning, and add salt and freshly ground black pepper if necessary
- Divide the pasta and sauce between four plates, then top with half a salmon fillet on each. Serve with a wedge of lemon
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5 comments
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SUSANWednesday 22nd July 2020
Confusing! You say split pasta and sauce between two plates and place salmon fillet on top of each.
As the recipe is stated to serve 4 would it not be better to split between four plates with half a fillet of salmon on each?
HollyMonday 27th July 2020
Hi Susan, so sorry about that I’ve now altered the method of this recipe to state 4 plates rather than 2. Thanks for pointing this out!
EmmaFriday 7th June 2019
Sweet potato or butternut squash? I’m confused. Sounds nice though.
Holly LevellWednesday 13th May 2020
Hi Emma, this recipe uses 1 small sweet potato, hope that helps!
Yvonne TaylorSunday 14th January 2018
Just made this dish. It was lovely!
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