Juniper

Juniper and citrus salmon with hasselback squash

Succulent, flaky fish with caramelised roast butternut squash and a winter pesto

By , 03 December 2019

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Juniper and citrus salmon with hasselback squash
  • 1 Hour 30 Mins

  • Serves: 6

Nutritional Info
Each 323g serving contains
  • Energy

    1973KJ

    472KCAL

    24%
  • Fat

    31.3g

    high

    45%
  • Saturates

    5.2g

    med

    26%
  • Sugars

    8.1g

    low

    9%
  • Salt

    0.29g

    low

    5%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 611kJ/146kcal.
Ingredients
  • Juice and zest 2 lemons, plus wedges to serve
  • Juice and zest 1 orange
  • 4tbsp extra virgin olive oil
  • 2tsp juniper berries, crushed
  • 1tbsp thyme leaves
  • 800g Asda Whole Side of Salmon
  • 1 butternut squash, peeled, halved lengthways and deseeded
  • 8 bay leaves
  • 2tbsp capers
  • 25g parsley
  • 2 sprigs rosemary
  • 40g toasted flaked almonds
Method
  • Preheat the oven to 220C/200C Fan/Gas 7.

  • Whisk ½ the lemon juice and zest plus all the orange juice and zest with 1tbsp of the oil, the crushed juniper, thyme leaves and some freshly ground black pepper.

  • Lay out the salmon on a lined baking tray. Spread the top side with the citrus mixture. Set aside for 30 mins.

  • Put the squash halves on a baking tray, cut-sides down. Rub with 1tbsp oil and roast for 25mins. Cool slightly and make deep cuts across each of them, 5mm apart. Slot bay leaves in a few. Roast for 40 mins.

  • At the same time, roast the salmon for 30-35 mins until cooked through. Allow to rest for 10 mins.

  • For the pesto, blitz the capers, parsley, rosemary, ½ the flaked almonds, the remaining oil, lemon juice and zest, and 2tbsp water in a blender until smooth.

  • Transfer the salmon to a serving platter. Sprinkle with the remaining almonds, garnish with lemon wedges and serve with the squash and pesto on the side.