How to make asparagus, salmon and squash rice bowl

You'll be bowled over by the combination of delicious seafood and vegetables

Chop till you drop: a light dish perfect for summer

Asparagus, salmon and squash rice bowl

This wholesome dish makes for a healthy and colourful lunch or dinner option that’s packed with goodness. Simply prepare the ingredients and pop them in the oven. 

Serves 2

Prep: 10 minutes
Cook: 40 minutes

500g butternut squash, peeled and chopped into bite-sized pieces.
1 tbsp oil
2 tsp cumin seeds
Pinch of chilli flakes
2cm ginger grated
1 bunch asparagus spears, trimmed
2 salmon fillets
2 tsp honey
200g cooked brown rice
1 tbsp peanuts, chopped
4 sprigs coriander
Squeeze of lemon

Heat the oven to 220°C/200°C (fan). 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, and sprinkle on the chopped peanuts and coriander. Squeeze a little lemon over everything.

Recipe from enjoyasparagus.com