Asparagus, salmon & squash rice bowl

Asparagus, salmon & squash rice bowl
Serves: 2
  • 500g butternut squash, peeled and chopped into bite size pieces
  • 1 tbsp oil
  • 2 tsp cumin seeds
  • pinch of chilli flakes
  • 2cm ginger, grated
  • 2 salmon fillets
  • 2 tsp honey
  • 1 bunch British asparagus spears, trimmed
  • 200g cooked brown rice
  • 1 tbsp peanuts, chopped
  • 4 sprigs coriander
  • squeeze of lemon
  1. Heat the oven to 220C/200CFan/Gas 7.
  2. Toss the squash, oil, cumin, chilli and a pinch of salt in a large oven tray and roast for 25 mins. Meanwhile, rub the ginger over the salmon and drizzle with honey.
  3. After 25 mins, add the asparagus and salmon to the pan and cook for a further 10 mins.
  4. Once cooked, put the squash, asparagus and rice in a bowl, top with a salmon fillet, the chopped peanuts and coriander. Squeeze a little lemon over the top and serve.


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