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

  Metric  Cups  Imperial 

• 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

1. Heat the oven to 220°C/425°F/gas mark 7.
2. 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.
3. After 25 minutes, add the asparagus and salmon to the pan and cook for a further 10 minutes.
4. 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.

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