Creamy courgette pasta with salmon and dill

Today I'm using the courgette pasta again.  I was overwhelmed by how many of you got in touch to say you loved it, so I'm using it again here today to show you how versatile it is.  

I'm sticking with avocado as the main pair to the pasta but I'll mention some other ideas including one sent in from Ellie Valentine who made the pasta with prawns, spinach and a tomato sauce - yum I'll be trying that one thanks Ellie.

So this week is just a variation on the pasta sauce from a few weeks back. We've swapped basil which goes really well with chicken, for dill which goes really well with fish.

Serves 2 


  • 1 avocado
  • 1/4 juice lemon
  • 1/2 a bunch fresh dill
  • 1.5 tbsp olive oil
  • Pinch of salt
  • Freshly milled black pepper


  • 3 courgettes
  • 2 tbsp sp water


  • 2 salmon fillets


1. Place all the sauce ingredients in the food processor and blend for about 2 mins until it’s completely blended.  You might like to chop your dill before putting in the sauce.


1. put some oil (coconut oil is cleanest) in the pan and heat for 2 mins, pat your salmon with kitchen towel to remove excess moisture  and lightly sprinkle with good quality salt.

2. place your salmon skin side down in the pan; apply some pressure to the salmon to ensure the skin is in full contact with the pan

3. cook for 4 minutes skin side down and 1 minute on the top side

pasta 2.jpg

1. wash your courgettes and using a julienne cut them into spaghetti shapes.  If you've not got a julienne you could use a veg peeler and make ribbons.

2. pre-heat a wok (pan or pot if you don't have a wok) to a med/high heat, add 2 tablespoons of water and the spaghetti courgette and move them with a tongs to cook/steam. You'll see them start to change colour and soften; it will take about 3 mins.

Mix your sauce and spaghetti together and place half of it in the middle of a plate, place the cooked salmon on top, serve and enjoy!

If you want a super crispy skin try scoring it say about 5 diagonal slits in the skin only, before cooking.

If you are maintaining rather than detoxing you could try organic yoghurt as a base for a sauce or why not try adding as noodles to Asian dishes.

Get creative and let us here at MC&L see what you're cooking up!

Stay clean 
Evie xx