Asparagus, salmon & squash rice bowl
Author: www.britishasparagus.com
Serves: 2
Ingredients
- 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
Method
- Heat the oven to 220C/200CFan/Gas 7.
- 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.
- After 25 mins, add the asparagus and salmon to the pan and cook for a further 10 mins.
- 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.
