Salmon kale pumpkin bake
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Prep Time
15 Minutes
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Cook Time
45 Minutes
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Yield
1
Ingredients
- 2 x 200g can Safcol Salmon in Springwater
- 1 medium red onion, finely sliced
- 16 cherry tomatoes sliced in half
- 600g butternut pumpkin, peeled deseeded and cut in thin slices
- 6 leaves kale washed and finely sliced
- 2 teaspoons dried oregano
- freshly ground black pepper
- ½ cup grated tasty cheese (optional)
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 170°C.
- Grease a oven proof dish with the olive oil.
- Place a layer of pumpkin on the base of the dish then layer first ½ the onion, ½ the kale and ½ the salmon, season with 1 teaspoon oregano, salt and pepper and pour in the liquid from the can and drizzle 1 tablespoon of olive oil.
- Top with another layer of pumpkin, the tomatoes, and then the remaining onion and oregano, kale and salmon. Generously season with salt and pepper and pour in the liquid from the can and drizzle the last 1 tablespoon of olive oil.
- Top with a final layer of pumpkin slices arranged in a decorative overlapping pattern. Sprinkle with cheese, if your using it or drizzle with a little more olive oil and bake for about 45 minutes until all the vegetables are tender and the topping is golden.
- Serve hot with a fresh salad.
| Servings: | 4 |
| Ready in: | 60 Minutes |
| Course: | Dinner, Side, Comfort Food |
| Recipe Type: | Bakes |
| Ingredient: | Salmon |
Salmon kale pumpkin bake
Comfort food made light, this tasty salmon kale pumpkin bake, is full of nutrients, high in protein and rich in omega 3. A healthy, gluten-free delicious cool weather dinner that you can even make it in advance.
If you like salmon, be sure to check out our salmon recipes page for more inspiration!
