I love a one pan dish and this a wonderful family meal or share with friends dish. Have on it's own or with herby harissa couscous salad. Inspired the recipe written by Tieghan Gerard and using ingredients easily available in the UK
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Ingredients
- 1 butternut squash peeled, halved and sliced
- 5 tbsp extra virgin olive oil
- 3 tbsp honey
- 1 tbsp sriracha
- 1 side salmon (skin on approx 850g - 1kg)
- 2 tbsp harissa paste
- 4 cloves garlic minced
- 1 lemon sliced, juice from the ends squeezed into the harissa
- 2 tbsp pomegrante seeds
- 2 sprigs mint leaves chopped
- 4 sprigs coriander leaves chopped
Instructions
- Preheat the oven to 220C fan. Line a large baking tray with baking paper.
- Put the squash sliced in a bowl. Drizzle with 2 tbsp of olive oil, honey, sriracha and season generously with salt and. Toss to coat and tip onto the baking tray, spreading the slices out into an even layer. Bake for 20 minutes until the squash is tender. Remove from the oven and reduce the heat to 160C fan.
- Push the squash to the edges of the pan and place the salmon in the centre. Mix the garlic into the harissa paste then rub the top of the salmon with the paste, season with salt. Scatter the lemon slices around the salmon and drizzle with remaining 3 tbsp of olive oil. Pop back in the oven and roast for 20 - 30 minutes. it should flake apart easily when cooked.
- Scatter with pomegranate seeds and herbs and serve.
Nutrition
Calories: 425kcalCarbohydrates: 28gProtein: 32gFat: 22gSaturated Fat: 3gCholesterol: 83mgSodium: 199mgPotassium: 1257mgFiber: 4gSugar: 13gVitamin A: 13504IUVitamin C: 40mgCalcium: 91mgIron: 2mg
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