Oven Baked Salmon with Spicy-Maple Roasted Squash and Green Beans

Preheat the oven to 180C.

Slice the squash into slices. Hollow out any seeds and discard. Brush the squash with a small amount of olive oil and season with salt and pepper.

Distribute the squash across a baking tray and place in the oven to roast until tender.

Trim the green beans. Season the salmon with salt and pepper.

Heat the remaining olive oil in a pan. Place the salmon, skin side down, and cook until the skin is crisp.

Mix together the maple syrup and chilli flakes in a bowl.

Turn the salmon and sear until the salmon changes colour and caramelises on top.

Remove the squash from the oven. Transfer the salmon to the baking tray with the squash. Brush the squash with the maple and chilli mixture.

Place the squash and salmon back into the oven and cook until the salmon is cooked through to your liking and the squash is tender and easily pierced with a fork (around 10mins).

Heat the butter in frying pan over medium-high heat.

Add the green beans and sauté until tender-crisp and the skin has puckered and blistered slightly. Distribute the green beans among serving plates.

Remove the salmon and squash from the oven. Distribute the squash among serving plates and serve the salmon alongside the beans and squash.