Crispy Salmon & Chorizo with Roasted Red Onion & Butternut Squash
SERVES 2
1tbsp coconut oil 150g butternut squash, peeled and cut into wedges ½ red onion, peeled and cut into wedges A couple of sprigs of fresh rosemary ½ tsp chilli flakes 4 small slices of chorizo 1 salmon fillet Sea salt and freshly ground pepper Preheat the oven to 180oc/ 350F/gas mark 4. Put the coconut oil in a roasting dish and place in the oven until melted. Add the squash and the onion wedges, sprinkle over rosemary leaves and stir to coat in the oil. Season well with the chilli flakes and a pinch of salt and pepper, then cook in a hot oven for around 30mins. After the squash has been cooking for 15 minutes, place a frying pan over a medium heat and add the chorizo for a few minutes, until it starts to release oil. Add the salmon to the pan, skin-side down, and continue to cook for 4-6 minutes, then flip and fry for another 2 minutes, or until cooked through. Once ready, remove from the heat and leave to cool. Remove the squash and the onion from the oven and transfer to a dish. Once cooled, add the salmon and chorizo, flaking the fish as you go.