Whole baked salmon with kale, squash and pomegranat

Name: Whole baked salmon with kale, squash and pomegranate salad recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 butternut squashes; 2 bunches of kale; 2 pomegranates, shucked open and de-seeded (place the seeds in a bowl); 2 kg (4.4lbs) (approx. weight) whole salmon, descaled, gutted and cleaned; 75 g (2.6oz) butter; 2 small red onions, thinly sliced; 2 unwaxed lemons, thinly sliced; 1 large carrot, thinly sliced; 1 bunch fresh parsley; 1 sprinkling herbamare (sea salt with herbs); 1 pinch salt and pepper, to taste

Servings: persons

2 butternut squashes
2 bunches of kale
2 pomegranates, shucked open and de-seeded (place the seeds in a bowl)
2 kg (4.4lbs) (approx. weight) whole salmon, descaled, gutted and cleaned
75 g (2.6oz) butter
2 small red onions, thinly sliced
2 unwaxed lemons, thinly sliced
1 large carrot, thinly sliced
1 bunch fresh parsley
1 sprinkling herbamare (sea salt with herbs)
1 pinch salt and pepper, to taste

1
Preheat the oven to 150C.
2
You will need an oven large enough to place the butternut squash on one level and the salmon on another.
3
Alternatively, you can choose to cook the butternut squash first and then follow this with the salmon if your oven has less capacity.
4
You will need two long sheets of extra-strong aluminium foil a roasting tray.
5
Butter both sheets to avoid the fish sticking.
6
Place one sheet on top of the roasting tray and season with herbamare and pepper.
7
Wipe the salmon dry and make three incisions into each side of the salmon.
8
Stuff all six incisions with a piece of red onion, lemon, fresh parsley and carrot.
9
Close the salmon and sprinkle with a little lemon juice to taste.
10
Place the second sheet of foil on top of the salmon and crimp the edges inwards to create a parcel.
11
Once sealed, place the salmon in the oven and roast for 1 1/2 - 2 hours.
12
For the butternut squash, kale and pomegranate salad.
13
Chop up the squash into bitesize chunks, place them on an uncovered tray and place in the oven.
14
Allow 30 minutes for the squash to roast in the oven.
15
Once the butternut squash is cooked, remove from oven.
16
Finely chop the kale and add this to the pomegranate seeds.
17
Toss together, cover and set aside until the salmon is ready to be served.
18
Garnish the salad with the roasted butternut squash.
19
Once the salmon is cooked and ready to serve, remove the top foil from the roasting tray and simply move a whole fish onto a presentation plate or board to place at the centre of the table.
20
To serve, gently scrape off the skin (and assorted cooked vegetables from the incisions) and start portioning up the fish.
21
Serve along with the salad and buttered new potatoes.

1611

kcal

Calories

121

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 butternut squashes, 2 bunches of kale, 2 pomegranates, shucked open and de-seeded (place the seeds in a bowl), 2 kg (4.4lbs) (approx. weight) whole salmon, descaled, gutted and cleaned, and more.

Yes, Whole baked salmon with kale, squash and pomegranate salad recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Whole baked salmon with kale, squash and pomegranate salad recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions