Night one of cooking for my visiting step-daughter who is lactose intolerant and chooses not to eat gluten. Combined with my own dietary restrictions the next almost two weeks will prove a challenge, but one I’m fully up for. I have been scouring food magazines and various websites, and have made what I think is a pretty good food planner. Night one was a big success with everyone – even the men at the table who are used to a starch with every dinner (bread, pasta, rice…). I could get used to this kind of light eating. It was still filling, (I didn’t get hungry before bed), but I didn’t feel bloated or overly full either. And did I mention it was delicious and very easy to make?
6 fillets salmon
1 fresh lemon, halved
1 large butternut squash, peeled and seeds/pulp removed, chunkily diced
3 tbsp olive oil, divided
1 crushed garlic clove
4 tsp thyme leaves
2 tbsp balsamic vinegar
2 tsp wholegrain mustard
2 tins puy lentils, drained
1 small red onion, sliced (optional – I omitted)
200g spinach leaves, washed and dried
250g halved cherry tomatoes
Heat oven to 200c/gas 6. Toss the squash with 1tbsp olive oil, the crushed garlic, and thyme leaves. Roast for 30 minutes, or until tender.
Mix together balsamic vinegar, 1 tbsp olive oil, wholegrain mustard, and 3 tbsp water. Drain the puy lentils and toss with the dressing, red onion, spinach and tomatoes. Divide between 6 plates.
Once the squash is removed from the oven, set aside to cool a little. Squeeze half a lemon over the salmon, and sprinkle with rosemary and sea salt. Place in the oven for 20 minutes.
Once the salmon is cooked, top the salad with the squash, and then place a fillet of salmon on top.
Optional – crumble over the plates feta or Cheshire cheese and toasted pumpkin seeds.
I ordered my groceries online and to be safe, I ordered 3 butternut squash. They were absolutely huge, so I used one for the salad, and made the worlds easiest butternut squash soup with 1 1/2 of the remaining (I threw away 1/2 because it was just too much):
Peel and chop the squash and cut into small chunks. Put in a soup pan and cover almost to the top with boiling water. Put enough vegetable bouillion to taste like soup (6 tsp or so, depending on how much squash you have). Boil until the squash is tender, and then blend either in a blender or with an immersion blender. Sprinkle with a little dried thyme and serve hot. Optional – you can start by frying onion and garlic, but honestly, I thought it was delicious without it! You can also stir through some cream and/or sprinkle with pumpkin seeds when serving.
The recipe for the salad came from bbc good food magazine
The above recipe is dairy free if you omit cheese and cream, and vegan if you also remove the salmon!Pin It