5 Minutes to Cooking Tasty Salmon, squash and kale with lemon and dill yoghurt sauce

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Salmon, squash and kale with lemon and dill yoghurt sauce

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Here are the ingridients that are needed to cook a delicious Salmon, squash and kale with lemon and dill yoghurt sauce:

  1. Get 2 of salmon fillets.
  2. Take 100 g of curly kale.
  3. Provide Half of butternut squash.
  4. Take Half of fennel.
  5. Provide 100 g of greek or natural yoghurt.
  6. Take of Dill.
  7. Prepare of Lemon juice.
  8. Provide of Smoked paprika.
  9. Take of Salt.
  10. Take of Pepper.
  11. Use of Olive oil.

Done with the ingridients? Below are the procedures on cooking Salmon, squash and kale with lemon and dill yoghurt sauce:

  1. Cut butternut squash in cubes. Cover in olive oil and smoked paprika. Season it. Place butternut squash on the roasting tray and stick it in to pre heated oven. Cook it for about 20 min in 180 °C.
  2. Cut fennel in half and cut the core out. Cut it in small chunks. Cover in olive oil and roast it for 15 min in 180 °C.
  3. Cook seasoned salmon in the oven or on the pan.
  4. Make dressing out of 100 g yoghurt, chopped dill and lemon juice. Tin it down with water. Add salt and pepper.
  5. Bring water to boil, add salt then blanch kale for 1 min.
  6. Plate it up.

By gently baking fish in a small amount of liquid, it stays moist and tender. Jump to the Baked Salmon Recipe with Lemon and Dill or watch our quick video below to see how we make it. Kale, Butternut Squash, and Bacon Breakfast Burritos with Spicy Chipotle Sauce. This easy, gluten-free salmon and chard dish celebrates bright, fresh herbs in the yogurt sauce for the salmon and the cilantro and mint in the rice. Zest the lemon and juice half, keeping the zest and juice separate; cut half into wedges for garnish.

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