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Salmon fillets coated in a smoky, gently spicy blackening rub and roasted on one tray with sweet butternut squash, creamy butter beans and crispy kale. Salmon is rich in omega-3 and protein, and the butter beans and vegetables add plenty of fibre. It's an easy, colourful dinner with very little washing up.
1.
Heat the oven to 220c (200c fan).
2.
Toss the squash on the baking tray with a third of the oil, half the garlic powder and the salt. Roast for 20 minutes.
3.
Meanwhile, mix the Italian herbs, paprika, cayenne, onion powder and remaining garlic powder. Brush the salmon with a little of the remaining oil and press the spice mix over the top.
4.
Massage the kale with the last of the oil until glossy.
5.
Stir the butter beans into the squash. Put the salmon in the centre of the tray and scatter the kale around the edges in a single layer.
6.
Roast until the salmon flakes easily and is cooked through, and the kale is crisp (10–12 minutes). Check the kale after 8 minutes, as it can catch quickly.
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Storage information
Best eaten fresh, as the kale softens on standing. Leave leftovers to cool, then cover and refrigerate for up to 2 days. Eat the salmon cold or reheat everything until piping hot. Not suitable for freezing.
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