Prep Time: 10 minutes
Cooking Time: 25 minutes
Serves: 4

 

You’ll Need:

4 Fresh Salmon Fillets
1 tbsp fresh Lemon juice
1 tbsp Dill tips
1 tbsp olive oil
Salt and pepper
1 clove Garlic
1 cup fresh cherry tomatoes
2 handsful of Rocket
1 butternut squash, neck only, chipped

Cook It!

Pre-heat oven and a baking tray to 200c (fan 170c), scatter the chipped squash and drizzle with olive oil – season to taste. Add to the oven and mark the time. Total cooking time 25 minutes, turning half way.

Mix the dill tips, garlic, olive oil and lemon juice in a bowl. Cut 4 sheets of kitchen foil to size and put a salmon fillet in each. Drizzle with the dill mixture and season. wrap the foil loosely to seal the salmon inside but leave room for steam. Cook on a baking tray in the centre of the preheated oven for 20 minutes.

Serve with rocket and halved tomatoes, drizzling a small amount of remaining dill mix onto the leaves.