Oven Baked Salmon with Spicy-Maple Roasted Squash and Green Beans
This baked Salmon with spiced-roasted butternut squash with maple syrup is incredibly easy to make and still incredibly delicious. Served with tender-crisp green beans, its a great healthy mid-week meal.
Nutrition Per Portion
- Calories
756
- Carbs
49.5g
- Fat
50g
- Fibre
7.5g
- Protein
30.9g
- Sugar
24.9g
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Salmon Fillet
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Butternut Squash
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Green Beans
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Butter
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Maple Syrup
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Dried Chilli Flakes
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Olive Oil
|
Salmon Fillet |
Butternut Squash |
Green Beans |
Butter |
Maple Syrup |
Dried Chilli Flakes |
|
Olive Oil |
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0.0 min
Preheat the oven to 180C.
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0.5 min
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.
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3.0 min
Distribute the squash across a baking tray and place in the oven to roast until tender.
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4.0 min
Trim the green beans. Season the salmon with salt and pepper.
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5.5 min
Heat the remaining olive oil in a pan. Place the salmon, skin side down, and cook until the skin is crisp.
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8.0 min
Mix together the maple syrup and chilli flakes in a bowl.
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9.0 min
Turn the salmon and sear until the salmon changes colour and caramelises on top.
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11.0 min
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.
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13.5 min
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).
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19.0 min
Heat the butter in frying pan over medium-high heat.
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23.0 min
Add the green beans and sauté until tender-crisp and the skin has puckered and blistered slightly. Distribute the green beans among serving plates.
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24.0 min
Remove the salmon and squash from the oven. Distribute the squash among serving plates and serve the salmon alongside the beans and squash.
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Ingredients
Salmon Fillet
Butternut Squash
sliced
Green Beans
trimmed
Butter
Maple Syrup
Dried Chilli Flakes
Use according to taste
Olive Oil
2 tablespoons per person
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Reviews (2)
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