How to make roasted basil salmon fillet with squash mash
The versatile salmon is the star of the show, roasted and served with butternut squash mash
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We’ve made a lighter version of mash with butternut squash, infused with delicate rosemary, and served with roasted salmon, a great source of omega-3.
1 leek
1 lemon
1 tbsp oil
1 vegetable stock cube
2 garlic cloves
2 x 150g salmon fillet
300g butternut squash
40g kale
Medium handful of fresh basil
Medium handful of fresh rosemary
Preheat the oven to 200C / gas mark 6. Roughly chop the kale leaves and thinly slice the leek. Peel and chop the squash into 1cm pieces. Finely chop the garlic and rosemary. Heat a frying pan on a medium-high heat, add a tsp of oil and fry the garlic and rosemary for two minutes until turning golden. Set aside.
Boil a kettle. Dissolve the stock cube in 500ml boiling water. Add the squash to a saucepan with the stock and boil for 10 mins. Drain and mash with a potato masher, and stir in the rosemary and garlic, keep warm. Season each salmon fillet and make three incisions into the flesh at an angle (be sure not to cut down to the skin). Fill each cut with 1-2 basil leaves.
Heat the same frying pan on a medium-high heat and add 1/2 tbsp oil. Place the salmon fillet in the pan to crisp the skin for five minutes. Place the salmon on a baking tray lined with parchment, alongside the sliced leek and kale. Drizzle half a tbsp of oil over the vegetables, season and place into the oven for 8-10 mins, until cooked through.
To serve, spoon the squash mash onto two plates, and place a salmon fillet on top. Serve alongside the kale and leeks and squeeze over the lemon juice.
Recipe from Mindfulchef.com
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