How to Cook Delicious Salmon, Squash and Kale with Lemon and Dill Yoghurt Sauce

Salmon, squash and kale with lemon and dill yoghurt sauce.

You can cook Salmon, squash and kale with lemon and dill yoghurt sauce using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Salmon, squash and kale with lemon and dill yoghurt sauce

  1. It’s 2 of salmon fillets.
  2. You need 100 g of curly kale.
  3. Prepare Half of butternut squash.
  4. You need Half of fennel.
  5. Prepare 100 g of greek or natural yoghurt.
  6. It’s of Dill.
  7. It’s of Lemon juice.
  8. It’s of Smoked paprika.
  9. You need of Salt.
  10. Prepare of Pepper.
  11. You need of Olive oil.

Salmon, squash and kale with lemon and dill yoghurt sauce step by step

  1. Cut butternut squash in cubes. Cover in olive oil and smoked paprika. Season it. Place butternut squash on the roasting tray and stick it in to pre heated oven. Cook it for about 20 min in 180 °C.
  2. Cut fennel in half and cut the core out. Cut it in small chunks. Cover in olive oil and roast it for 15 min in 180 °C.
  3. Cook seasoned salmon in the oven or on the pan.
  4. Make dressing out of 100 g yoghurt, chopped dill and lemon juice. Tin it down with water. Add salt and pepper.
  5. Bring water to boil, add salt then blanch kale for 1 min.
  6. Plate it up.

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