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Salmon and Roasted Butternut Squash

Salmon and Roasted Butternut Squash

with tossed salad
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Calories
: 
556 kcal
Protein
: 
25.6g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Fish
  • Cereals containing gluten
  • Wheat
Serving amount

2 unit(s)

Tomato

30 grams

Green Pesto

40 grams

Salad Leaves

2 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

200 grams

Salmon

(Contains: Fish)

300 grams

Diced Butternut Squash

200 grams

Diced Sweet Potato

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)2324 kJ
Energy (kcal)556 kcal
Fat27.6 g
of which saturates6 g
Carbohydrate47.8 g
of which sugars19.3 g
Dietary Fiber8.4 g
Protein25.6 g
Cholesterol80 mg
Salt4 g
Potassium190 mg
Calcium15 mg
Iron0.5 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Baking Sheet with Baking Paper

Cooking steps

Roast the Veg
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Pop the sweet potato and butternut squash onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread them out in a single layer.
  • When the oven is hot, roast on the top shelf until soft and golden, 20-30 mins.
  • Turn the tray halfway through.
Cook the Salmon
2
  • Pop the salmon onto a lined baking tray.
  • When the oven is hot, bake on the middle shelf until golden brown and cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Salmon is cooked when opaque in the middle.
  • Turn halfway through.
Toss the Salad
3
  • Meanwhile, cut the tomato into 1cm chunks.
  • Just before serving, toss the salad leaves with tomatoes, half the balsamic glaze and a drizzle of oil.
  • Season to taste with salt and pepper.
Finish and Serve
4
  • Toss the roasted veg with the pesto and divide between plates.
  • Serve the salmon and tossed salad alongside.
  • Drizzle the remaining balsamic glaze over the salmon to finish.
  • Scatter the crispy onions over the top.
Meal right image

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