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Roasted Salmon and Tarragon Dressing

with Squash, Beetroot and Broccoli

4.0(133)

Recipe Development TeamUpdated on January 16, 2026

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Calories

:

480 kcal

Protein

:

31.4g protein

Total

:

35 minutes

Difficulty

:

Medium

Allergens:

Fish

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

200 unit(s)

Salmon Fillets

(Contains: Fish)

1 unit(s)

Beetroot

½ bunch(es)

Tarragon

1 unit(s)

Butternut Squash

1 sachet(s)

Wholegrain Mustard

15 grams

Honey

1 unit(s)

Broccoli

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2010 kJ

Energy (kcal)480 kcal

Fat21.6 g

of which saturates3.8 g

Carbohydrate37.1 g

of which sugars22.9 g

Dietary Fibre11.4 g

Protein31.4 g

Cholesterol80 mg

Salt0.3 g

Potassium380.6 mg

Calcium70.7 mg

Iron1.3 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°c. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 1cm slices, then chop into 1m chunks (no need to peel!). Chop each beetroot into 1cm chunks. Chop the broccoli into florets (like small trees!).

2

Spread your butternut squash and beetroot in a single layer on a baking tray, drizzle with oil and season with salt and pepper. 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 have it nicely spread out.

3

When the veg have 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.

4

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.

5

If you have a bit of spare time have a little tidy or a sit down.

6

Share the roasted squash and beetroot between your plates, pop the salmon on top and serve the broccoli along side. Drizzle over the tarragon dressing. Enjoy!

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