Simple Way to Prepare Award-winning Salmon, squash and kale with lemon and dill yoghurt sauce

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Your primary meals should also include fish like salmon or lean proteins, as these will also be in a position to help your health. The beauty of salmon is that together with other nutrients it is also loaded with Omega-3. Then when it comes to lean protein, you should keep in mind that you only have to have about 3 ounces to get your daily requirements. In order to minimize your fat intake you should cut off any visible fat before you cook the meats.

If you determine that your health is important to you, you should take these recommendations to heart. Also if you eliminate all the unhealthy food that you should not be eating anyway, you will probably find that you could end up living a longer life.

We hope you got benefit from reading it, now let's go back to salmon, squash and kale with lemon and dill yoghurt sauce recipe. To make salmon, squash and kale with lemon and dill yoghurt sauce you only need 11 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Salmon, squash and kale with lemon and dill yoghurt sauce:

1. Use 2 of salmon fillets.
2. You need 100 g of curly kale.
3. Use Half of butternut squash.
4. Take Half of fennel.
5. Get 100 g of greek or natural yoghurt.
6. You need of Dill.
7. Take of Lemon juice.
8. Take of Smoked paprika.
9. Use of Salt.
10. You need of Pepper.
11. Get of Olive oil.

Instructions to make Salmon, squash and kale with lemon and dill yoghurt sauce:

1. Cut butternut squash in cubes. Cover in olive oil and smoked paprika. Season it. Place butternut squash on the roasting tray and stick it in to pre heated oven. Cook it for about 20 min in 180 °C.
2. Cut fennel in half and cut the core out. Cut it in small chunks. Cover in olive oil and roast it for 15 min in 180 °C.
3. Cook seasoned salmon in the oven or on the pan.
4. Make dressing out of 100 g yoghurt, chopped dill and lemon juice. Tin it down with water. Add salt and pepper.
5. Bring water to boil, add salt then blanch kale for 1 min.
6. Plate it up.

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