This recipe is so simple, yet very nutritious - an abundance of vegetables that your gut will love, topped with omega-3 rich salmon for your brain. Choose any vegetables that you like - most will taste great cooked this way.
250gbutternut squash, deseeded and cut into chunks(do not peel for more fibre!)
½tbspolive oil
1tspcumin seeds
1tspfreshly ground black pepper
35gkale, chopped
6cherry tomatoes, halved
1tbsppumpkin seeds
4150gsalmon fillets
Instructions
Place the onions, peppers, courgette, carrot and butternut into a large roasting tray. Sprinkle with the olive oil, cumin seeds and pepper.
Put the tray in the oven and heat to 220°C, 200°C fan, Gas Mark 8 (no need to pre-heat the oven as this wastes energy). Roast for 20 minutes, tossing the vegetables just once.
Stir in the kale, tomatoes and pumpkin seeds and place salmon fillets on top. Return to the oven for another 8-10 minutes, until the salmon is cooked to your liking and the vegetables are tender.
Notes
Recipe courtesy of Joy Skipper, Registered Nutritionist, Consultant and Food Health Writer (www.joyskipper.co.uk)