2 Salmon Fillets
½ Small Butternut Squash
Handful of Sprouts
Salt and Pepper
Juice of 1 Lime
1 Large handful of Kale
1/3 head of Broccoli
1 Red Pepper
1 Clove of Garlic
1/8 Red Chilli
2 Spring Onions
Juice of 1 Lemon
1tsp Balsamic Vinegar
2tsp Olive Oil
Salt & Pepper
Preheat oven on 180c.
Rinse and slice leeks and sprouts.
Rinse squash, cut in half to remove stones and then into thin slices. Leave skin on for more fibre and nutritional benefits!
Rinse red pepper, remove seeds and slice into chunks. Place on a baking tray, drizzle in oil and bake for 15 minutes until soft. Remove and set aside for sauce.
Add the squash to a baking tin with olive oil, salt and pepper and roast for 20 minutes on 180c. Once partially cooked, remove from oven and add sprouts and leeks. Combine and cook for a further 10 minutes.
Whilst veggies are cooking, make sauce by adding the roasted red pepper to a blender with the almonds, chilli, garlic, sliced spring onion and other liquid ingredients. Season with salt and pepper then blitz until desired consistency reached (smooth with a few crunchy pieces from nuts).
After the veggies have cooked for a further 10 minutes, make space in the baking tin for 2 pieces of salmon. Spread the romesco sauce over the salmon and bake for a further 10 minutes until salmon is fully cooked through.
Remove from oven and sprinkle with fresh coriander and pomegranate.
Add a side of greens when serving. I went for kale and broccoli, pan fried in garlic, olive oil, lime, salt and pepper.