Roasted Salmon & Butternut Squash
Very easy
Victoire
Victoire

Roasted Salmon & Butternut Squash

6 minutesPrep time

30 minutesCook time

573 cal.Per serving

Ingredients for 1

Salmon (fresh)

1

Salmon (fresh)

Butternut squash

1/4

Butternut squash

Greek Yogurt (plain)

2 tbsp

Greek Yogurt (plain)

Dijon mustard (mild)

1 tsp

Dijon mustard (mild)

Tarragon (dried)

1/4 tsp

Tarragon (dried)

Maple syrup

1 tbsp

Maple syrup

Utensils

Oven, Parchment paper

recipe

  • Step 1
    If needed, defrost your salmon. Preheat the oven to 220°C. Wash & halves the squash. Empty out the seeds & slice the squash into thin rounds. Slice the rounds into 1cm thick sticks.
  • Step 2
    Ona parchment paper lined sheet tray, add the squash. Drizzle over with maple syrup & olive oil. Season with salt & pepper & roast in the oven for 20 min at 220°C.
  • Step 3
    Meanwhile, prepare the yogurt sauce. In a small bowl, combine : the greek yogurt, mustard & tarragon. Season with salt & pepper
  • Step 4
    After 20 min, remove the sheet tray from the oven & add the salmon filets on top. Lightly drizzle them with maple syrup & bake for another 10 min at 220°C.
  • Step 5
    Once the veg is tender & the salmon is cooked through, remove the sheet tray from the oven & serve the roasted salmon & squash in a plat. drizzle over with the yogurt sauce & re-season to taste. Enjoy !