Roast salmon with butternut houmous mash recipe
Fancy an effort-free dinner this evening? This recipe for roast salmon with butternut houmous mash contains just five ingredients
See method- Serves 2
- 10 mins to prepare and 25 mins to cook
- 573 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 350g pack butternut squash & sweet potato
- 120g pack Tenderstem broccoli tips
- 260g pack boneless salmon fillets
- 50g houmous
- 2 tsp pomegranate seeds
Each serving contains
- Energy
- 2390kJ 573.0kcal
- Fat
- 37g
- Saturates
- 5g
- Salt
- 0.7g
- Sugars
- 13g
of the Reference intake
Carbohydrate 18.8gProtein 39.1gFibre 6.6g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Spread out butternut squash and sweet potato (cut to 3cm pieces if large) in the middle of a roasting tray and drizzle with olive oil.
- Season, then roast for 15 mins. Toss well, then add tenderstem broccoli tips (to one side of the squash and sweet potato) and toss in the oil. Place boneless salmon fillets on the other side of the tray and return to the cooked through and the veg is tender.
- Mash the butternut mix until smooth, then stir through houmous. Spoon the mash onto plates, top with the broccoli and salmon, then scatter each with 2 tsp pomegranate seeds to serve.
- See more Salmon Recipes
