Juniper and citrus salmon with hasselback squash
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- 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
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.