Charred Chilli Salmon with Butternut Squash Salad

1 serving | 446 calories

Salmon is perfect for people trying to maintain a healthy weight, as it is fairly low in calories. Salmon is a high protein food rich in a variety of nutrients. It is made up of all the essential amino acids our bodies require. Salmon provides vitamin A, B, and is one of the few natural food sources of vitamin D. It is also rich in several minerals, including magnesium, potassium, phosphorus, zinc, and selenium.

Ingredients:

Salmon

• 90g Salmon fillet without skin
• 10g Low fat natural yoghurt
• 1/4 Green chilli peppers
• 10ml Lemon juice, freshly squeezed
• 1/4 tsp Garam Masala, dried, ground
• 1/4 tsp Tumeric, ground
• 1/4 tsp Cumin, ground
• 1/4 tsp Harissa paste
• 1/2 inch Piece of ginger
• 1 crushed Garlic glove
• Salt and pepper

Salad

• 80g Butternut squash
• 80g (2) Small beetroot
• 20g Quinoa
• 5ml Olive oil
• 30g Spinach leaves
• 7g Pumpkin seeds
• 80ml Vegetable stock
• 1 Spring onion
• 6 Cherry tomatoes
• Basil leaves
• 1 tbsp Water
• 1 tbsp Balsamic Vinegar
• Salt and pepper

Instructions:

1. Preheat fan oven at 200°C.
2. Finely chop the chilli, crush garlic, peel and grate marinade ingredients adding a pinch of salt.
3. Prepare the butternut squash and beetroot. Peel and cut into even bite sized cubes. Tip into a roasting tray and roast in the oven for 20-25 minutes or until starting to brown.
4. Cook the quinoa in vegetable stock then fluff up with fork.
5. While vegetables are roasting, cut tomatoes in half. Toast pumpkin seeds. Remove pomegranate seeds from the fruit. Slice spring onion. Wash and pick through spinach and basil leaves.
6. Remove vegetables from oven. Add tomatoes and olive oil to vegetables as soon as they come out of the oven and mix gently. Set aside to cool.
7. Increase the oven to 220°C. Line the base of a sturdy, shallow tin with baking parchment.
8. Lay salmon on parchment and roast for 15 minutes until outside is charred and inside is just cooked.
9. Whisk water and balsamic vinegar together to make a dressing.
10. When ready to serve, toss the spinach, basil, quinoa, pumpkin and pomegranate seeds with the roasted vegetables. Season well and mix through balsamic dressing.
11. Remove salmon from oven and present with butternut squash salad on a suitable plate.