Roast salmon with squash and spinach
A one-tray dinner: caramelised squash, red onion and lemony salmon with garlicky spinach.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Butternut squash600 g
- Red onion1
- Olive oil2 tbsp
- Salmon fillets500 g
- Lemon1
- Garlic1 clove
- Baby spinach150 g
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Heat the oven to 210 °C. Cut the squash into 2 cm cubes and the red onion into wedges, toss with half the oil and some salt and roast for 18 minutes.
Push the vegetables aside, add the salmon to the tray, season, brush with a little oil and top with lemon slices. Roast for 12–14 minutes until just cooked through.
Meanwhile, fry the crushed garlic in the remaining oil for 30 seconds, add the spinach and toss for 1–2 minutes until wilted. Season.
Serve the salmon with the roast squash and the spinach, with a squeeze of fresh lemon.