Asparagus, salmon and squash rice bowl recipe
This wholesome dish makes for a healthy and colourful dinner option that’s packed with delicious sweet, sour, salty and savoury flavours. You can save the leftovers for a nutritious lunch the next day as well.
Ingredients
- 500 g butternut squash, peeled and chopped into bite-size pieces
- 1 tbsp olive oil
- 2 tsp cumin seeds
- 1 pinch chilli flakes
- 1 x 2cm (3/8in) piece of ginger, grated
- 1 bunch asparagus spears, trimmed
- 2 salmon fillets
- 2 tsp honey
- 200 g cooked brown rice
- 1 tbsp peanuts, chopped
- 4 sprigs coriander
- 1 squeeze of lemon
- 17.6 oz butternut squash, peeled and chopped into bite-size pieces
- 1 tbsp olive oil
- 2 tsp cumin seeds
- 1 pinch chilli flakes
- 1 x 2cm (3/8in) piece of ginger, grated
- 1 bunch asparagus spears, trimmed
- 2 salmon fillets
- 2 tsp honey
- 7.1 oz cooked brown rice
- 1 tbsp peanuts, chopped
- 4 sprigs coriander
- 1 squeeze of lemon
- 17.6 oz butternut squash, peeled and chopped into bite-size pieces
- 1 tbsp olive oil
- 2 tsp cumin seeds
- 1 pinch chilli flakes
- 1 x 2cm (3/8in) piece of ginger, grated
- 1 bunch asparagus spears, trimmed
- 2 salmon fillets
- 2 tsp honey
- 7.1 oz cooked brown rice
- 1 tbsp peanuts, chopped
- 4 sprigs coriander
- 1 squeeze of lemon
Details
- Cuisine: Asian
- Recipe Type: Rice
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 40 mins
- Serves: 2
Step-by-step
- Heat the oven to 220°C/425°F/gas mark 7.
- Toss the squash, oil, cumin, chilli and a pinch of salt in a large oven tray and roast for 25 minutes. Meanwhile, rub the ginger over the salmon and drizzle with honey.
- After 25 minutes, add the asparagus and salmon to the pan and cook for a further 10 minutes.
- Once cooked, put the squash, asparagus and rice in a bowl, top with a salmon fillet, the chopped peanuts and coriander. Squeeze a little lemon over everything.
Recipe courtesy of British Asparagus.
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