Roasted Salmon, Asparagus, Squash and Avocado
Salmon is really popular and this easy recipe gives you a fresh new way to cook it! The dressing is packed with amazing flavours including lemongrass, mint, ginger, garlic and shallots!
Ingredients
For the salmon
- 6 x 150g salmon fillets
- 2 avocados, quartered
- 2 bunches trimmed asparagus
- 1/2 butternut squash peeled and sliced thinly
- 1 lemongrass stick
- Olive oil
For the dressing:
- 50ml olive oil
- Salt and pepper
- 1 sticks lemongrass
- 1 bunch coriander
- 1 bunch mint
- 2 green chillies
- 1 x 5 cm ginger, peeled and grated
- 2 cloves garlic
- 1 shallot, peeled and sliced
- 25ml fish sauce
- 50ml soy sauce
- 2 limes, juice and zest
- 2 tbsp palm sugar
To serve:
- Lime wedges
Method
Pre-heat the oven to 200C
Make the dressing: blitz 2/3 of the coriander, 2/3 of the mint and all the other ingredients in a blender.
Put the squash, asparagus, avocado and salmon onto a large roasting tray with 1 lemongrass sliced. Season, drizzle with oil, pop in the oven and roast for 20 minutes.
To serve: pile onto a large platter, spoon over the dressing, and sprinkle over the remaining herbs. Serve with lime wedges.
Ingredients
For the salmon
- 6 x 150g salmon fillets
- 2 avocados, quartered
- 2 bunches trimmed asparagus
- 1/2 butternut squash peeled and sliced thinly
- 1 lemongrass stick
- Olive oil
For the dressing:
- 50ml olive oil
- Salt and pepper
- 1 sticks lemongrass
- 1 bunch coriander
- 1 bunch mint
- 2 green chillies
- 1 x 5 cm ginger, peeled and grated
- 2 cloves garlic
- 1 shallot, peeled and sliced
- 25ml fish sauce
- 50ml soy sauce
- 2 limes, juice and zest
- 2 tbsp palm sugar
To serve:
- Lime wedges
Method
Pre-heat the oven to 200C
Make the dressing: blitz 2/3 of the coriander, 2/3 of the mint and all the other ingredients in a blender.
Put the squash, asparagus, avocado and salmon onto a large roasting tray with 1 lemongrass sliced. Season, drizzle with oil, pop in the oven and roast for 20 minutes.
To serve: pile onto a large platter, spoon over the dressing, and sprinkle over the remaining herbs. Serve with lime wedges.
