This delicious recipe has been created by chef-author Nina Parker. Nina's second cookbook NINA CAPRI, full of fresh and healthy Italian recipes from the Amalfi Coast, is out on 2 June 2016.

A lighter version of mash with butternut squash, infused with delicate rosemary, and served with roasted salmon, a great source of omega 3's.

Serves: 2 | Cook Time: 30 mins | Calories: 662 | Type: Gluten-Free

Ingredients:


  • 2 x 170g salmon fillet(fish)
  • 1 lemon
  • 1 leek
  • 60g kale
  • 300g butternut squash
  • 2 garlic cloves
  • 1 vegetable stock cube (celery)
  • Handful of basil
  • Fresh rosemary

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.

Method:


  1. 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.
  2. Finely chop the garlic and rosemary. Heat a frying pan on a medium-high heat, add 1 tsp oil and fry the garlic and rosemary for 2 mins until turning golden then set aside.
  3. 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.
  4. 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.
  5. 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 5 mins.
  6. Place the salmon on a baking tray lined with parchment, alongside the sliced leek and kale. Drizzle 1/2 tbsp oil over the vegetables, season and place into the oven for 8-10 mins.
  7. To serve, spoon the squash mash onto a plate, and place a salmon fillet on top. Serve alongside the kale and leeks and squeeze over the lemon juice.