Skip to main content

Balsamic Tomato Baked Double Salmon and Herby Butternut

Balsamic Tomato Baked Double Salmon and Herby Butternut

with tomato salad

Get 50% Off Your First Box | Plus Free Extras for 3 Months

Get 50% Off Your First Box | Plus Free Extras for 3 Months

Calories

:

628 kcal

Protein

:

44.3g protein

Total

:

40 minutes

Difficulty

:

Easy

Protein Rich

Calorie Smart

Family Friendly

Allergens:

Fish
Sulphites

A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.

Ingredients

Serving amount

400 grams

Salmon Fillet

(Contains: Fish)

300 grams

Diced Butternut Squash

1 sachet(s)

Sun Dried Tomato Paste

40 grams

Salad Leaves

1 unit(s)

Tomato

1 sachet(s)

Dried Oregano

1 unit(s)

Carrot

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2629 kJ

Energy (kcal)628 kcal

Fat37.6 g

of which saturates8.1 g

Carbohydrate26.9 g

of which sugars17.4 g

Dietary Fiber7.9 g

Protein44.3 g

Cholesterol160 mg

Salt3.2 g

Potassium99.2 mg

Calcium18.4 mg

Iron0.7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.

Utensils

•Baking Sheet with Baking Paper

Cooking Steps

Roast the Veg

1

Preheat your oven to 240°C/220°C fan/gas mark 9.
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the butternut squash and carrot onto a large (lined) baking tray.
Toss with oil, oregano, salt and pepper. Then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn the tray halfway through.

Cook the Salmon

2

Lay the salmon fillets, skin-side up, onto a lined baking tray.
Season with salt and pepper. Spread half the sun dried tomato paste over the salmon with the back of a spoon.
Roast on the middle shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

Toss the Salad

3

Once everything is almost ready, chop the tomato into 2cm chunks.
Toss the salad leaves with the tomato, remaning sun dried tomato paste, balsamic glaze and a drizzle of oil.
Season to taste with salt and pepper.

Divide and Serve

4

Divide the roast veg and tossed salad between plates.
Serve with the salmon alongside.

Meal right image

Explore Similar Recipes

Oregano Recipes

Butternut Squash Recipes

Meal left image

Meal right image

Explore our Food Boxes

Meal Delivery for One Person

Calorie Counted Meals

Family Meal Delivery

High Protein Meal Plan

Meal left image

More delicious recipes with similar ingredients

Beef Stroganoff

with creamy mash and mushrooms

Carbonara Style Bacon Linguine

with sprinkled chives and dressed leaves

Homemade Apple Beef Burgers

with crispy chips and crunchy salad

Chicken and Feta Bake

with toasted ciabatta

Prawn and Feta Bake with Irish Chicken

with toasted ciabatta

Prawn and Feta Bake

with toasted ciabatta

Thai-style Pork Belly Noodles with Prawns

with sweet chilli garlic sauce, carrots and green beans

Chicken and Padron Pepper Pasta

with sun dried tomato paste and ricotta

Prawn and Padron Pepper Pasta

with sun dried tomato paste and ricotta

Double Chorizo and Padron Pepper Pasta

with sun dried tomato paste and ricotta

Vegetarian Couscous Tfaya with Irish Chicken

with roast aubergine, courgette and chickpeas

Vegetarian Couscous Tfaya with Irish Beef Rump Strips

with roast aubergine, courgette and chickpeas

Vegetarian Couscous Tfaya

with roast aubergine, courgette and chickpeas

Double Turkey in Tarragon Hollandaise Sauce

with smashed balsamic potatoes and salad

Chicken in Tarragon Hollandaise Sauce

with smashed balsamic potatoes and salad

Salmon in Taragon Hollandaise Sauce

with smashed balsamic potatoes and salad

Thai-style Pork Belly Noodles

with sweet chilli garlic sauce, carrots and green beans

Umami Halloumi and Pesto Burger

with mayonnaise and potato wedges

Umami Turkey and Pesto Burger

with mayonnaise and potato wedges

Kabkabou-style Prawns with Couscous

with couscous and cherry tomatoes

Highest-rated dinner recipes

Pork and Pak Choi Rice

with chilli and coriander

Chorizo and Tomato Linguine

with garlic and Italian cheese

Butter Chicken Curry

with coriander and rice

Carbonara Style Bacon Linguine

with sprinkled chives and dressed leaves

Creamy Prawn Linguine

with fresh basil and chilli flakes

BBQ Beef Ragu Rigatoni

with fresh chilli and melted cheese

Homemade Apple Beef Burgers

with crispy chips and crunchy salad

Hake in Lemon Mustard Sauce

with sweet potato fries and pan-fried broccoli

Lemongrass Beef Strips

with soy glazed veg and jasmine rice

Soy and Scallion Pork Noodles

with pak choi and coriander

Chutney Chicken Curry

with rice and green beans

Mexican Style Cheesy Beef Hash

with cooling creme fraiche

Creamy Cashew Chicken

with fragrant pilau rice

Crispy Chicken Tenders

with cheesy wedges, paprika mayo and salad

Rapid Pesto and Bacon Rigatoni

with cheese and cherry tomatoes

Gourmet Cheese Burger

with homemade oven chips

Sweet Chilli Chicken Tenders

with sweet potato fries and side salad

Rogan Josh Style Beef

with chilli and crispy potatoes

Beats of the Jungle: Apple & Beef Burger

Inspired by Timon

Beef Meatballs and Melted Mozzarella

with baby spinach and roast potatoes

This Week's must-try HelloFresh recipes

Creamy Mustard Chicken

with mash and pan-fried carrots

Beef & Pork Mince and Rainbow Veg Bowl

with spicy carrot and radish salad

Sticky Szechuan Prawn Bowl

with fluffy rice and charred carrot

Chicken Stroganoff

with mushrooms and creamy mash

Creamy Massaman Chicken Curry

with courgette and fluffy rice

BBQ Beef Ragu Rigatoni

with fresh chilli and sprinkled cheese

Beef and Pork Stroganoff Style Tagliatelle

with mushrooms and peas

Stir-fried Leek and Beef Udon

with fresh chilli and veg

Flaky Basa with Creamy Apple Sauce

with roast beetroot and potatoes

Herby Roast Chicken

with tender broccoli and cranberry glaze

Sage Roasted Butternut Gnocchi

Pork Bulgogi Noodles

with tender broccolini

Peri Peri Lentil and Poached Salmon Salad

with cucumber and Ballymaloe Relish

Speedy Mushroom Rigatoni

with peas , pesto sauce and parsley

Sausage, Apple and Onion Traybake

with roast potatoes and buttery cranberry sauce

Cheese and Chorizo Tortillas

with tomato salsa and BBQ sauce

Chipotle Black Bean Burrito Bowl

with avocado and pico de gallo

Creamy Tofu Curry

with roasted broccoli and rice

Teriyaki Pulled Pork Tacos

with sesame fries and slaw

Amarillo Chilli Mince Bowl

with sweetcorn, avo and sour cream