Cider salmon with butternut squash lentils recipe from Charlotte Davies
A high protein, filling dinner option, cook this cider salmon recipe stuffed with veggies for a healthy boost.
Cider Salmon with lentils
Ingredients
- 2 tbsp olive oil
- 300 g butternut squash, peeled, chopped into small bite-size cubes
- salt and freshly ground black pepper
- 50 g shallots, finely chopped
- 1 garlic clove, peeled and crushed
- 180 ml Thatcher's Rose Cider
- 2 skinless, boneless salmon fillets
- 250 g Merchant Gourmet Simply Cooked Puy Lentils
- 1/2 finely grated zest of 1/2 a lemon
- 2 lemon wedges, to serve
- 2 tbsp fresh parsley, chopped
- 1 tbsp dairy-free yoghurt
- 1 tbsp toasted seeds (I used the seeds from the butternut squash, seasoned and toasted for 10 minutes in the oven)
Instructions
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Preheat the oven to 180°C/Gas Mark 4. Toss the butternut squash in 1 tbsp olive oil and season with salt and pepper. Roast in the oven for 35-40 minutes until soft and caramelised. Once cooked, turn down the oven and keep warm.
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Heat the remaining olive oil in a sauté pan on medium heat. Sweat the shallots and garlic for approximately 6-8 minutes until soft.
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Once cooked, add the cider, bring to the boil, then lower the heat to a simmer. Add the seasoned salmon fillets to the pan. Cover and cook for 8-10 minutes until the salmon is just cooked. The salmon should be cooked to 62.8°C (143oF), however, the salmon will continue to cook from the residual heat after you remove it from the pan. To avoid overcooking, cook until 52°C (125oF). Carefully remove the salmon from the pan and keep warm in the oven with the butternut squash.
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Return the pan to the heat, add the cooked lentils, bring back to the boil, then reduce the heat and simmer for 4 minutes, or until virtually all the cooking liquid has disappeared. Season to taste.
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Remove the pan from the heat and stir through the yoghurt, lemon zest and half of the parsley.
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Serve the lentils onto warm plates. Top with the roasted butternut squash and the salmon fillets. Sprinkle the toasted seeds over the top and the remaining fresh parsley. Serve with a wedge of lemon for a hint of citrus freshness.
As featured in the June 2019 issue of Gluten-Free Heaven magazine
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