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Roast salmon with butternut houmous mash recipe

Roast salmon with butternut houmous mash recipe

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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
  • Gluten-free
  • Dairy-free

Ingredients

  • 350g pack butternut squash & sweet potato
  • 120g pack Tenderstem broccoli tips
  • 260g pack boneless salmon fillets
  • 50g houmous
  • 2 tsp pomegranate seeds
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    2390kj
    573kcal     29%

  • Fat

    37g 53%

  • Saturates

    5g 26%

  • Sugars

    13g 14%

  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 18.8g Protein 39.1g Fibre 6.6g

Method

  1. 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. 
  2. 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. 
  3. 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

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