Greek Inspired Salmon
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Greek Inspired Salmon

Greek Inspired Salmon

with Roasted Butternut Squash & Greek Style Cheese

Tags:
Under 650 calories
Lower Carb
Low Carb
Allergens:
Milk
Fish

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.

Preparation Time35 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Garlic Clove

300 grams

Diced Butternut Squash

1 sachet(s)

Dried Oregano

1 unit(s)

Baby Cucumber

1 unit(s)

Medium Tomato

50 grams

Greek Style Salad Cheese

(Contains Milk)

1 unit(s)

Lemon

1 bunch(es)

Dill

2 unit(s)

Salmon Fillets

(Contains Fish)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

10 grams

Butter

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Nutritional information

Energy (kJ)2486 kJ
Energy (kcal)594 kcal
Fat38.1 g
of which saturates11.4 g
Carbohydrate23.6 g
of which sugars11.9 g
Protein38.9 g
Salt1.26 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Chopping Board
Knife
Large Bowl

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press).

Spread the butternut squash on one side of a large baking tray with half the dried oregano and the garlic. Drizzle with oil. Season with salt and pepper. Toss to coat.

Roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through cooking.

 

2

Trim the cucumber, then halve lengthways. Thinly slice widthways.

Cut the tomato into 1cm chunks. Cut the Greek style salad cheese into 1cm cubes. 

Juice half the lemon and cut the other half into thin slices. Roughly chop the dill (stalks and all).

 

3

In a large bowl, mix the Greek style cheese with the lemon juice, half the dill, the remaining oregano and the olive oil (see pantry). Season with salt and pepper. Set aside and leave to marinade. 

 

4

Drizzle a piece of foil with oil, then lay on a salmon fillet, skin-side down. Season with salt and pepper. Divide the butter (see pantry) equally between the salmon pieces, placing it on top of each fillet. Lay the lemon slices on top and scatter over the remaining dill. 

Fold the foil shut, sealing on all sides to create a parcel. Repeat with the other fillet(s). IMPORTANT: Wash your hands and equipment after handling raw fish. 

5

When the butternut squash has 10-13 mins remaining, add the salmon parcels to the other side of the tray.

Bake on the middle shelf until the fish is cooked, the remaining 10-13 mins. IMPORTANT: The fish is cooked when opaque in the centre.

Meanwhile, mix the tomato and cucumber through the bowl of Greek style cheese. Just before serving, add the baby leaves and toss to coat.

 

6

Share the roasted butternut squash and the salad between your plates.

Serve the Greek inspired salmon alongside and drizzle over any remaining juices from the parcels.