Salmon with Herbs and Squash Purée

2 Reviews
100% would make this recipe again

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Preparation : 15 min Cooking : 1 h 30 min Standing : 5 min
570 calories/serving
This recipe is reserved to subscribers to Premium and VIP


1 butternut squash, cut in half, lenghtwise 1 kg
1 shallots, finely chopped 40 g
4 tsp canola oil 20 mL
1 cup pearl barley 180 g
2 cups chicken broth 500 mL
2/3 cup water 170 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
600 g salmon fillet
2 tbsp olive oil 30 mL
2 tbsp dried oregano 4 g
2 tbsp butter, unsalted 28 g
1 pinch nutmeg
2 tbsp gingerroot, grated 26 g

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.


  1. Preheat the oven to 175°C/350°F.
  2. Cut the butternut squash in half lengthwise. Place the 2 halves on a baking sheet, cut side down. Bake about 1 hour, until it can be mushed with a fork.
  3. Meanwhile, heat the canola oil in a saucepan over medium heat. Add the shallot, sprinkle with salt, then sauté until the shallot begins to soften, about 3 min.
  4. Add the barley, then cook 3 min with constant stirring. Pour in the broth and water. Bring to a boil, then reduce the heat to 'low' and cover. Cook until the barley is al dente, about 30 min.
  5. Remove the squash from the oven and let cool down. Increase the oven temperature to 215°C/425°F.
  6. Cut the salmon fillet into pieces of comparable size, as per the number of servings required. Put them on an oiled baking sheet and brush them with olive oil. Add salt and pepper, then cover with the oregano.
  7. When there is 10 min remaining to the barley cooking time, place the salmon in the middle of the oven and bake for about 10 min for a 2 to 2,5 cm thick fillet. Since the cooking time depends on the fillet thickness and the actual temperature of the oven, it is important to check with a fork to see if the fish is cooked through.
  8. Meanwhile, purée the squash in a food processor. Add the butter, nutmeg, and grated ginger. Season with salt and pepper to taste. Reheat until warm.
  9. Remove the barley saucepan from the heat, stir once, cover and let stand 5 min. Adjust the seasoning.
  10. Serve the salmon with the squash purée and barley on the warmed plates.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (510 g)


% Daily Value




20 g

31 %

Saturated 5.9 g
+ Trans 0.4 g

32 %


120 mg


90 mg

4 %


64 g

21 %


8 g

32 %


5 g

Net Carbs

56 g


35 g

Vitamin A

275 %

Vitamin C

62 %


14 %


33 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B6, Vitamin C, Vitamin D, Vitamin E
Good source of  :
Copper, Vitamin B2, Vitamin K, Zinc
Source of  :
Low  :
Calories, Saturated Fat, Sodium


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables ½
Meat and Alternatives 3 ½
Fats 2 ½

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2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

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