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Oven baked salmon with butternut squash, new potatoes, red onion and chesnut mushroom

Oven baked salmon with roasted butternut squash, new potatoes, red onion and chestnut mushrooms

High in omega 3! For the benfits of omega 3 see:


This easily serves 3 people.

Preheat the oven to 220°C / 425°F

  • 1 butternut squash, peeled and cubed
  • Approximately 400g new potatoes, sliced into 8mm slices
  • 1 large red onion, thinly sliced
  • 150g chestnut mushrooms, thinly sliced
  • 2 cloves of garlic, chopped
  • Approximately 400g of salmon fillet (500g for a family of 4), skin off.
    Olive oil and sesame oil
  1. Make sure the salmon has no bones in it. Using a sharp knife, slice away any remaining dark membrane on the underside of the filet. (This is not obligatory as it will just scrape off anyway once cooked).
  2. Using a large 12 inch baking dish, mix together the squash, potatoes, mushrooms, onion and garlic. Pour in a few glugs of both the sesame oil and the olive oil and mix well together.
  3. Season with salt and pepper.
  4. Put the dish into the hot oven. The vegetables will take a total of about 50 minutes to cook. You will need to keep an eye on them and stir them a few times so that they do not burn.
  5. With about 10 minutes of cooking time left, take the vegetables out of the oven and make some space in the dish for the salmon. You can optionally season the top side of the salmon fillets with salt and pepper. Put the fillets into the dish, top side down and put the dish back in the oven.
  6. Once the tin is back in the oven, steam some vegetables of your choice (we ate broccoli with ours).
  7. Depending on the size of the fillets, they will need between 9-11 minutes to cook (they will still be slightly pink in the middle but will carry on cooking once out of the oven). Make sure you turn them over once during cooking. If you really like your salmon well done, add a minute or two to these times.
  8. Serve everything immediately out of the oven. with a few wedges of fresh lemon for the salmon.
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