Roasted Salmon with Butternut Squash Puree
Oven-roasted salmon fillet over a creamy curry-and-nutmeg butternut squash puree — a light, satisfying plate finished with plenty of lemon.
Prep
10 min
Cook
20 min
Total
30 min
Servings
1
Ingredients
- 240 g salmon fillet
- 300 g butternut squash, peeled and diced
- 1 tsp curry powder
- 1 pinch grated nutmeg
- 1 lemon
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Method
- 1
Heat the oven to 200°C (390°F). Place the salmon fillet on a baking sheet, squeeze over the juice of half a lemon, and season with salt and black pepper.
- 2
Roast the salmon for about 12-15 minutes, until just cooked through with a slightly pink center.
- 3
Meanwhile, boil the butternut squash in water until soft, then drain.
- 4
Transfer the squash to a blender with the curry powder, nutmeg and olive oil, and blend until smooth.
- 5
Spread the butternut puree on a plate and place the roasted salmon on top.
- 6
Finish with plenty of fresh lemon juice and serve.
Nutrition per serving
640kcal
Calories
48g
Protein
33g
Carbs
40g
Fat
6g
Fiber