|0 pieces piece||Butternut Squash Butternut Squash|
|400 g g||Bean Bean|
|2 handfuls handful||Kale Kale|
|rinsed and chopped|
|Frylight Oil Frylight Oil|
|4 tbsp tbsp||Coconut Milk Coconut Milk|
|4 tbsp tbsp||Chopped Tomatoes Chopped Tomatoes|
|0 tbsp tbsp||Chilli Flakes Chilli Flakes|
|2 tbsp tbsp||Mint Mint|
|2 pieces piece||Salmon Salmon|
|0||Juice of a Lime Juice of a Lime|
Pan Fried Salmon with Mediterranean Butternut Squash
By David Gillick
Freshly pan-fried salmon tastes great piled over the spicy, veg and beans. Full of good proteins and plenty of fibre this is great recipe to make in advance or make in batch, freeze and simply just add the fish for a quick midweek family dinner.
Preheat oven to 200°C.
Put the butternut squash on a baking tray and bake for 35 minutes. Remove from the oven and allow to cool.
Mix 1 tbsp rapeseed oil with the coconut milk, chopped tomato, chilli and mint in a teacup.
Using a dessert spoon, scoop out mounds of squash and transfer to a saucepan over a medium heat. Add in the drained beans, olive oil and coconut mixture along with kale and cook for 5 minutes.
Stir frequently, or until the vegetables are tender and the beans warmed. In a separate pan heat 1 tbsp oil on a medium heat and then cook the fish for 4/5 minutes each side.
Serve the fish on the squash and beans with a squeeze of lime.