One Tray Salmon with Roasted Squash, Beetroot and Pumpkin Seed gremolata

Give your immune system some love with this colourful, nutrient-packed plate. Salmon brings omega-3s and vitamin D, while roasted squash is rich in beta-carotene, which the body converts to vitamin A. Earthy beetroot adds folate and antioxidants, and the zesty pumpkin seed gremolata delivers a boost of zinc from the seeds and vitamin C from fresh parsley and lemon. Nourishing, comforting and full of flavour, it's the perfect dinner as the seasons change.

• Ingredients

  • 400g butternut squash, peeled and cut into 2cm cubes

  • 2 medium raw beetroot, peeled and cut into wedges

  • 1 red onion, cut into wedges

  • 2 tablespoons olive oil

  • 1 teaspoon ground cumin or smoked paprika

  • 60g kale, tough stalks removed

  • 2 salmon fillets, or 4 mackerel fillets

  • Salt and black pepper

    For the gremolata

  • 2 tablespoons pumpkin seeds

  • A small bunch of flat-leaf parsley, finely chopped

  • 1 small garlic clove, finely chopped

  • Zest of 1 lemon and the juice of half

  • 1 tablespoon extra virgin olive oil

Instructions…

Instructions: Preheat the oven to 200°C (180°C fan).

1. Toss the squash, beetroot and onion with the olive oil, cumin and a little seasoning on a large roasting tray. Roast for 25 minutes.

2. Meanwhile, toast the pumpkin seeds in a dry pan for 2 to 3 minutes until they start to pop. Roughly chop them and mix with the parsley, garlic, lemon zest and juice, and extra virgin olive oil.

3. Toss the kale in a little oil, add it to the tray and nestle the fish on top. Roast for 10 to 12 minutes for salmon, or 8 to 10 minutes for mackerel, until the fish is cooked through.

4. Serve with the gremolata spooned over the top.

Pom note: Oily fish such as salmon and mackerel provide omega-3 fats and some vitamin D, and the NHS recommends at least one portion of oily fish a week but I prefer recommending two portions. Pumpkin seeds add zinc, while the squash, beetroot, kale and herbs bring a wonderful range of colourful plant compounds.

 For a vegetarian version, swap the fish for a drained tin of chickpeas, added for the last 15 minutes, and finish with crumbled feta.