Pesto Baked Salmon and Oregano Butternut Squash
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Pesto Baked Salmon and Oregano Butternut Squash

Pesto Baked Salmon and Oregano Butternut Squash

with Buttery Samphire and Tenderstem® Broccoli

Tags:
Lower Carb
Low Carb
Allergens:
Fish
Milk

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 Time40 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Butternut Squash

1 sachet(s)

Dried Oregano

150 grams

Tenderstem Broccoli

2 unit(s)

Salmon Fillets

(Contains Fish)

32 grams

Fresh Pesto

(Contains Milk)

40 grams

Samphire

Not included in your delivery

10 grams

Butter

2 tbsp

Mayonnaise

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Nutritional information

Energy (kJ)2889 kJ
Energy (kcal)691 kcal
Fat45.2 g
of which saturates9.3 g
Carbohydrate29.9 g
of which sugars16 g
Protein38 g
Salt1.45 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Baking Paper
Sieve
Medium Saucepan
Kettle
Small Bowl

Instructions

1

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

Trim the butternut squash, halve lengthways, then scoop out the seeds (no need to peel). Cut into 1cm chunks.

Spread the butternut squash cubes out on a baking tray. Season with salt and pepper and toss in the oregano. Roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through cooking.

2

While the squash cook, halve any thick broccoli stems lengthways.

Lay the salmon onto one side of a lined baking tray, skin-side down.

Season with salt and pepper and coat the flesh in half the pesto. IMPORTANT: Wash your hands and equipment after handling raw fish.

3

Next, add the broccoli to the other side of the baking tray. Use two baking trays if necessary. Drizzle with oil. Season with salt and pepper, then turn to coat.

When the squash has 10-15 mins remaining, bake the salmon and broccoli on the middle shelf for 10-15 mins, until the fish is cooked and the broccoli is tender. IMPORTANT: The fish is cooked when opaque in the centre.

If you’d prefer to boil your broccoli, add it to the pan with the samphire in step 4 and boil until tender, 3-5 mins. 

4

Meanwhile, boil a full kettle. Add the boiled water to a medium saucepan and heat on medium-high heat. Don’t add salt - the samphire is salty enough.

Once the water is boiling, add the samphire to the pan, simmer until tender, 3-4 mins.

Drain the samphire in a sieve. Add back into the pan with the butter (see pantry) and toss to coat.

5

While the samphire is cooking, mix the mayonnaise (see pantry) with the remaining pesto in a small bowl.

Season with salt and pepper.

6

Serve the pesto baked salmon, skin-side down, with the oregano butternut squash alongside.

Add the roasted Tenderstem® to your plates and spoon the buttery samphire over the salmon.

Add a dollop of pesto mayonnaise to finish.