Baked Salmon with Roasted Pumpkin and Broccoli
Serves: 4
Time: 20 mins
This dinner is so simple, so easy to prepare and also super tasty. I have made it for four people but if you have some hungry lads in your family then you may want to increase the pumpkin. Time and ease play a huge factor in keeping me on the healthy train so whilst there is no rocket science to this dinner it is one that I hope you will agree makes it into the regular repeats pile.
Leftovers
We no longer have amazing fish markets at our finger tips, so I went with the 4 pack of salmon from the supermarket (which was still tasty as) I have baked all four but if you want to you could save tomorrows fish and cook it fresh.
What you'll need
4 portions of salmon fillet, skin off, bone out
1 butternut pumpkin
2 large broccoli
2 tablespoons of pistachio dukkah
1 lemon
From the Pantry
olive oil
salt and pepper
Prep and Cook
Preheat Oven to 200c
Prep Veg
Peel and deseed the pumpkin then cut into a smallish dice roughly of a similar size to your thumb. Toss in a little oil with some salt and pepper. Spread out across half a baking tray lined with paper.
Cut broccoli into large bite sized florrets and toss in the same bowl with a little salt and pepper. Spread the broccoli across the other half of the tray then sprinkle the dukkah over the top of the pumpkin and broccoli and place in the oven to roast for 10 minutes.
Cook Salmon
Season the salmon with salt and pepper.
Once the veggies have been in the oven for 10 minutes, pull the tray out and lay your salmon on top then return to the oven to cook for a further 7 minutes. My salmon is thin and I have a very erratic hot oven so this is perfect for a medium salmon, but always check to see if your fish is cooked to your liking
Plate it Pretty
This dish looks super cute on the roasting tray so place a board underneath it, squeeze over some fresh lemon juice and serve as is at the table.
Enjoy!
Lunch tomorrow
When just feeding two this dinner provides ample for lunch leftovers, I have chucked in a handful of baby spinach to give it a bit of a new life and you can either have cold cooked fish if your game, or set two of the fresh fillets aside and cook fresh the next day.