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Wild Pacific Red Salmon
Ingredients
1x 213g can Princes Red Salmon
1tbsp olive oil
200g prepared butternut squash, cut into small chunks
120g cauliflower, broken into small florets
1 small red onion, sliced
1tsp cumin seeds
Salt and freshly ground black pepper
250g pack ready-to-use quinoa
Handful of young spinach leaves
2tsp mixed seeds, toasted
Salmon Superfood Supper
2 servings 
10 minutes prep 25 minutes cooking This delicious salmon supper is packed with good-for-you foods – and it tastes great too!
Where can I buy Princes Wild Pacific Red Salmon?
Princes Wild Pacific Red Salmon is available in selected Sainsbury's Stores
Nutritional information for this recipe
| Calories | Sugars | Fat | Saturated Fat | Salt | |
|---|---|---|---|---|---|
| per 100g | 95kcal | 2.5g | 3.7g | 0.6g | 0.25g |
| RI% | 5% | 3% | 5% | 3% | 4% |
Method
- Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
- Drain the can of salmon. Remove the skin and bones and break into chunks. Set aside.
- Put the oil into a roasting tin and add the butternut squash. Roast for 10 minutes, then add cauliflower, red onion and cumin seeds, tossing to coat. Season. Roast for 12-15 more minutes.
- Cook the quinoa according to pack instructions. Mix with the roasted vegetables and spinach.
- Share between 2 plates and top with the salmon chunks. Serve, sprinkled with the toasted seeds.
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