Pesto Baked Salmon and Oregano Butternut Squash
with Buttery Samphire and Tenderstem® Broccoli
Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Butternut Squash
1 sachet(s)
Dried Oregano
150 grams
Tenderstem Broccoli
2 unit(s)
Salmon Fillets
(Contains Fish)
32 grams
Fresh Pesto
(Contains Milk)
40 grams
Samphire
Not included in your delivery
10 grams
Butter
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (no need to peel). Cut into 1cm chunks.
Spread the butternut squash cubes out on a baking tray. Season with salt and pepper and toss in the dried oregano.
Once the oven is hot, roast on the top shelf until soft and golden, 25-30 mins. Turn halfway through cooking.
While the squash cooks, halve any thick broccoli stems lengthways.
Lay the salmon fillets onto one side of a lined baking tray, skin-side down.
Season with salt and pepper and coat the salmon flesh in half the pesto. IMPORTANT: Wash your hands and equipment after handling raw fish.
Next, add the broccoli to the other side of the baking tray. Use two baking trays if necessary. Drizzle with oil. Season with salt and pepper, then turn to coat.
When the squash has 10-15 mins remaining, bake the salmon and broccoli on the middle shelf, until the fish is cooked and the broccoli is tender, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the centre.
If you’d prefer to boil your broccoli, add it to the pan with the samphire in step 4 and boil until tender, 3-5 mins.
Meanwhile, boil a full kettle. Add the boiled water to a medium saucepan and heat on medium-high heat. Don’t add salt - the samphire is salty enough.
Once the water is boiling, add the samphire to the pan and simmer until tender, 3-4 mins.
Drain the samphire in a sieve. Add back into the pan with the butter (see pantry) and toss to coat.
While the samphire is cooking, mix the mayonnaise (see pantry) with the remaining pesto in a small bowl.
Season with salt and pepper.
Serve the pesto baked salmon, skin-side down, with the oregano butternut squash alongside.
Add the roasted Tenderstem® to your plates and spoon the buttery samphire over the salmon.
Add a dollop of pesto mayonnaise to finish.
