Pesto Baked Salmon and Oregano Butternut Squash

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

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

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

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, until the fish is cooked and the broccoli is tender, 10-15 mins. 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. 

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 and 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.

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

Season with salt and pepper.