Roasted Salmon and Tarragon Dressing
with Squash, Beetroot and Broccoli
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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
2
Salmon Fillets
(Contains Fish)
1
Beetroot
½
Tarragon
1
Butternut Squash
1
Wholegrain Mustard
15
Honey
1
Broccoli
Not included in your delivery
1.5
Olive Oil for the Dressing
Nutritional information
Instructions
Preheat your oven to 200°c. Trim the butternut squash, halve lengthways, scoop out the seeds. Chop it widthways into 1cm slices, then chop into 1cm chunks (no need to peel!). Chop each beetroot into 1cm chunks. Chop the broccoli into florets (like small trees!).
Spread your butternut squash and beetroot on a baking tray, drizzle with oil, season with salt and pepper and mix. Spread them into a single layer and roast on the top shelf of your oven until tender and golden, 25-30 mins. Turn halfway through cooking. TIP: Use 2 trays if you need to, your veg needs to be nicely spread out.
When the veg has 15 mins left, pop the salmon on a lined baking tray with the broccoli, drizzle over oil and season with salt and pepper. Roast on the middle shelf of your oven until the broccoli is tender and the salmon cooked through, 12-15 mins. IMPORTANT: The fish is cooked when it is opaque in the middle.
Meanwhile, pick the tarragon leaves from their stalks and roughly chop (discard the stalks). In a small bowl, combine the honey, mustard, oil (see ingredients for amount) and tarragon. Mix well and season to taste.
If you have a bit of spare time have a little tidy up or use it as an excuse to relax.
Share the roasted squash and beetroot between your plates, pop the salmon on top and serve the broccoli next to it. Then drizzle over the tarragon dressing. Enjoy!
