Spiced Salmon with Roasted Butternut Squash 

This is a really tasty salmon dish, easy to prepare and cook and bursting with flavour.  The salmon is spiced with cumin, paprika and turmeric, garlic and lemon.  Cumin works really well with salmon and is incredibly good for you! It was traditionally used as a digestive aid as it stimulates the production of bile, which helps your body to digest fat!  


You will need...

2 Medium baking dishes
1 small baking dish
Small saucepan with a lid
Small blender/processor


4 salmon fillets
1 tsp ground cumin
1 tsp ground paprika
1 tsp ground turmeric
1-2 garlic cloves
1/2 lemon & zest
1 tbsp olive oil
Freshly milled seasoning
1 small butternut squash, peeled cut into small chunks
1 bunch of asparagus, ends removed
200g quinoa, thoroughly rinsed
1 vegetable stock cube (low salt)
Handful of parsley
2 sprigs of thyme, leaves removed


To make...

Serves 4
  1. Pre-heat the oven to 220/200(fan)
  2. Peel and chop the butternut squash into small chunks, add 1 tbsp olive oil, season with freshly milled seasoning, add the thyme and give it a good mix.   Bake for 35-40 minutes or until brown on the edges and slightly caramelised
  3. Thoroughly rinse the quinoa, add to the pan with the stock cube and boiling water, bring to the boil and reduce the heat to medium to low with the lid on.  Cook for around 12-15 minutes.  Turn the heat off once the liquid has been absorbed and let it rest.
  4. While the squash & quinoa are cooking, prepare your spice paste by adding the cumin, paprika, turmeric, garlic, lemon juice and zest and olive oil and parsley into your blender/processor, pulse for a few times until the garlic and parsley are finely chopped
  5. Place the salmon in the baking dish, spoon over the spice mix so it completely covers the top of the fish, place in the fridge for 10 minutes
  6. Prepare the asparagus by snapping off the woody ends, then slice into 3
  7. Place in the small baking dish, lightly drizzle with olive oil and freshly milled seasoning
  8. Check the squash is nearly cooked (after 25 minutes)
  9. Place the salmon and asparagus in the oven and cook for 12 minutes (or until the salmon is cooked to your liking)
  10. Divide the quinoa between four plates, then add the squash and asparagus with the salmon on top
  11. Can be eaten hot or cold, delicious either way!

Nutritional Info
Per Serving
464g kcal | 23g fat | 3.8g saturates | 29g carbs | 6.1g sugars | 6.5g fibre | 32g protein | 0.22g salt

LOW SATS | HIGH FIBRE | HIGH PROTEIN | VITAMIN A | VITAMIN D | VITAMIN E | VITAMIN K | CAROTENE | THIAMIN | RIBOFLAVIN | VITAMIN B | FOLIC ACID | VITAMIN C | POTASSIUM | OMEGA 3 | OMEGA 6 


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