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+ servings

Sweet Chilli Salmon with Linguini, Courgette and Sweet Potato Spaghetti

  • Prep Time
    10 MINS
  • Cook Time
    30 MINS
  • KCals 363
  • Carbs 32G
  • WW Points:
  • 7 Green
  • 4 Blue
  • 3 Purple
4 Servings


  • 2 salmon fillets
  • 1 tin chopped tomatoes
  • 50 g lightest cream cheese
  • ½ onion Chopped
  • 1 clove garlic crushed
  • 1 tsp fresh basil chopped
  • 200 g broccoli cut into florets
  • 1 tbsp tomato puree
  • 80 ml water
  • black pepper
  • 1 tbsp light sweet chilli sauce
  • 80 g linguini depending how hungry you are
  • 1 small courgette Spiralized
  • 1 small sweet potato Spiralized
  • ½ lemon
  • low calorie cooking spray


  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
  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
  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
  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

  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
  6. Cook the sweet potato and courgette spaghetti in the water you used for the linguini. This should only take a minute or so
  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
  8. Divide the pasta and sauce between four plates, then top with half a salmon fillet on each. Serve with a wedge of lemon