Unimumma’s Week 4 Recipes: Roast Salmon and Beetroot with a Yoghurt and Mint Dressing

Makes 2 main servings (with enough veg for leftovers)

Ingredients

  • 2 salmon fillets
  • 2 raw beetroots
  • 1 butternut squash
  • 3 shallots
  • 1 pepper
  • 1 tbsp olive oil
  • 2 tsp Lazy Garlic
  • 2 tsp fresh thyme
  • 3 tbsp low fat yogurt
  • 1 tbsp chopped fresh mint
  • ½ lemon (juice)

Method

  1. Chop up the veg and put into a bowl, pour the olive oil, garlic, thyme, salt, and pepper in and mix it around.
  2. Put the butternut squash on the baking tray and roast for 15 mins, then add the rest of the veg for 23 mins at 200 degrees celcius.
  3. Then put the seasoned salmon in, on the same tray and bake for 8-9 mins, until it is soft.
  4. Put the yoghurt, mint, a tiny drizzle of olive oil, and the lemon juice in a bowl and whisk to get a good consistency.
  5. Take out the veg and salmon, and drizzle your lemon sauce on top.

This is a great recipe as it is very versatile with what is in season and you could use different spices, such as,turmeric and cumin, which also make a great combination.

– by Unimumma aka Sarah Harding

 

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