Recipe by Andreas Wingert
Preparation time: 20 minutes
Cooking time: 20 minutes
400g salmon fillet
olive oil, for cooking
1 lemon, sliced
160g butternut squash, peeled and diced
280g green beans
280g petis pois (defrosted if frozen)
80g red onions, finely chopped
80g sliced almonds, toasted (optional)
Salt and freshly ground black pepper, to taste
For the lemon vinaigrette dressing
200ml cold-pressed rapeseed oil
50ml fresh lemon juice
Salt and freshly ground black pepper
Preheat the oven to 190°C/Gas Mark 5.
Place the salmon on a tray, drizzle with olive oil, top with slices of lemon and season. Bake for around 8 minutes, until tender and cooked.
Remove the salmon from the oven and set aside to cool, then flake the salmon into pieces.
Add 1 tbsp olive oil to a pan, season the diced butternut squash, then fry for around 5 minutes, until golden.
Put the butternut squash in the oven and bake for another 5 minutes, until just tender.
Remove from the oven to cool.
Blanch the broccoli and green beans in boiling water for 3 minutes, transfer to iced water to cool, then drain.
Make the vinaigrette by putting all the ingredients in a jar and shaking to combine.
Combine all the salad ingredients, except the toasted almonds, in a bowl and toss them gently in lemon vinaigrette. (Keep any unused dressing in the fridge for up to 1 month). Check the seasoning.
Divide the ingredients between 4 plates, sprinkle over the toasted almonds and serve.
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