MEDITERRANEAN BAKED SALMOD & SQUASH MASH

PERFECT FOR LUNCH OR DINNER!

INGREDIENTS – SERVES 2


2 tsps ghee or organic butter

1 small red onion finely chopped

3 cloves garlic finely chopped

15 plum tomatoes

2 x 150g salmon fillets

2 tbsps basil pesto

salt and pepper to season

half a large butternut squash, diced

a pinch of ground cinnamon

12 asparagus spears

METHOD


Preheat the oven to 180c

Melt the ghee or butter in a frying pan over a medium heat

Add the onion and salute gently for 3 minutes

Add the garlic and tomatoes and salute further for 3 more minutes

Remove the pan from the heat

Place the salmon into on over proof dish and spoon on the pesto, covering the tops of the fillets

Add the contents of the frying pan around the fillets, then season with salt and pepper

Bake for 20 minutes to ensure the fillets are cook thoroughly

Meanwhile, bring a sauce pan of salted water to the boil and add the butternut squash

Reduce to a simmer and boil for around 5 minutes until soft

Remove from the pan, reserve the water

Mash the squash gently through a sieve to remove the excess water

Transfer to a bowl and add the cinnamon and season again

Bring the saucepan of water back to the boil, add the asparagus and simmer gently for 2 minutes

SERVE


PER SERVING

483 calories

24g carbs

36g protein

27g fat


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