Baked Salmon with Roasted Squash and Steamed Greens

by Sarah O'Neill
Star 4.2
    10m prep time
    35m total time
    Easy level
    11 ingredients

This dish couldn’t be simpler or easier to prepare. You can mix and match fish/chicken, the roasted veg and the choices of vegetable sides, according to what’s in the fridge or takes your fancy! It’s a really good ‘go to’ meal for when you’re short on time or inspiration.

Method

Based on 2 servings, adjust as needed.

Step 1

Pre-heat oven to 180 degrees (160 fan).

Step 2

Toss the cubed butternut squash in a drizzle of olive oil and sprinkle generously with garlic granules and paprika

Step 3

Roast for 25 minutes, then add the salmon fillet to the tray, squeeze on ½ a lemon and sprinkle with the dill (or thyme). Roast for a further 10-15 minutes (check on your fish to ensure it doesn’t overcook – it needs less time than you think).

Step 4

Meanwhile steam your tenderstem broccoli and mange tout.

Step 5

Plate up your salmon, squash and greens. Add an extra squeeze of lemon to the salmon and sprinkle the broccoli with a little feta if desired.
  • Ingredients
  • Based on 2 servings
  • drizzle Olive oil 1 x Sainsbury's Olive Oil 500ml
  • small crumble of Feta, to serve 1 x Sainsbury's Greek Feta Cheese 200g
  • 1 pack of Mange tout 1 x Sainsbury's Trimmed Mange Tout 200g
  • half a Butternut squash, cubed 1 x Sainsbury's Butternut Squash Slices, Inspired to Cook 400g
  • generous sprinkle of Garlic granules 1 x Sainsbury's Garlic Granules 58g
  • 0.5 Lemon 1 x Sainsbury's Lemons
  • 2 Salmon fillets 1 x Sainsbury's Skin on ASC Scottish Salmon Fillets x2 240g
  • sprinkle of Dill, (fresh or dried) 1 x Sainsbury's Bunched Dill 20g
  • 12 florets Tenderstem broccoli 1 x Sainsbury's Tenderstem Broccoli 200g
  • generous sprinkle of Paprika 1 x Sainsbury's Paprika 44g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
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