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Roasted Salmon and Tarragon Dressing

Roasted Salmon and Tarragon Dressing

with Squash, Beetroot and Broccoli

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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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Butternut Squash

1 unit(s)


1 unit(s)


2 fillet

Salmon Fillet


½ bunch(es)


1 sachet


1 pot(s)

Wholegrain Mustard


1 tbsp

Olive Oil for the dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1858 kJ
Energy (kcal)444 kcal
Fat19.0 g
of which saturates4.0 g
Carbohydrate35 g
of which sugars24.0 g
Protein31 g
Salt0.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°c. Trim the butternut squash, halve lengthways, scoop out the seeds. Chop it widthways into 1cm slices, then chop into 1cm chunks (no need to peel!). Chop each beetroot into 1cm chunks. Chop the broccoli into florets (like small trees!).


Spread your butternut squash and beetroot on a baking tray, drizzle with oil, season with salt and pepper and mix. Spread them into a single layer and roast on the top shelf of your oven until tender and golden, 25-30 mins. Turn halfway through cooking. TIP: Use 2 trays if you need to, your veg needs to be nicely spread out.


When the veg has 15 mins left, pop the salmon on a lined baking tray with the broccoli, drizzle over oil and season with salt and pepper. Roast on the middle shelf of your oven until the broccoli is tender and the salmon cooked through, 12-15 mins. IMPORTANT: The fish is cooked when it is opaque in the middle.


Meanwhile, pick the tarragon leaves from their stalks and roughly chop (discard the stalks). In a small bowl, combine the honey, mustard, oil (see ingredients for amount) and tarragon. Mix well and season to taste.


If you have a bit of spare time have a little tidy up or use it as an excuse to relax.


Share the roasted squash and beetroot between your plates, pop the salmon on top and serve the broccoli next to it. Then drizzle over the tarragon dressing. Enjoy!