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We hope you got benefit from reading it, now let’s go back to salmon, squash and kale with lemon and dill yoghurt sauce recipe. You can cook salmon, squash and kale with lemon and dill yoghurt sauce using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Salmon, squash and kale with lemon and dill yoghurt sauce:
- Use 2 of salmon fillets.
- Take 100 g of curly kale.
- Provide Half of butternut squash.
- Prepare Half of fennel.
- Prepare 100 g of greek or natural yoghurt.
- You need of Dill.
- Get of Lemon juice.
- Provide of Smoked paprika.
- You need of Salt.
- Provide of Pepper.
- Prepare of Olive oil.
Steps to make Salmon, squash and kale with lemon and dill yoghurt sauce:
- 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.
- 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.
- Cook seasoned salmon in the oven or on the pan.
- Make dressing out of 100 g yoghurt, chopped dill and lemon juice. Tin it down with water. Add salt and pepper.
- Bring water to boil, add salt then blanch kale for 1 min.
- Plate it up.
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