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Dill Salmon with Roasted Squash and Green Beans

Flaky dill salmon shares a tray with caramel-edged squash and tender green beans, finished with fresh parsley and lemon zest.

40 mintotal
4servings
8ingredients
Dill Salmon with Roasted Squash and Green Beans

Ingredients

  • 600 g salmon fillets, skinless, cut into four portions
  • 700 g butternut squash, peeled and cut into small cubes
  • 250 g green beans, trimmed
  • 2 tbsp olive oil
  • 2 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon zest, finely grated
  • 2 tbsp water

Method

  1. Heat the oven and line a tray with parchment.
  2. Toss squash with oil and roast until soft and golden.20 min timer
  3. Add green beans and salmon, then sprinkle with dill.
  4. Roast until salmon reaches 145°F/63°C and beans are tender.20 min timer
  5. Set aside the kids' share; finish the rest with parsley and lemon zest.Kids’ plate comes out here

Kids’ plate: Salmon and Squash Boats

On the plate: Flaked salmon with soft squash cubes and tender green beans, kept plain.

Make it a game: Make a tiny boat harbor with squash cubes beside the salmon flakes. Let the green beans be the docks.

Set it aside at step 5, before the grown-ups’ sauce or spice goes on.

Why it works

  • Hashimoto's thyroiditis: No gluten-containing grains, soy, seaweed or kelp; fresh dill and parsley flavor the fish and vegetables.
  • Pregnant: Salmon is a low-mercury fish cooked to 145°F/63°C; nothing in the dish is raw, unpasteurised or alcoholic.
  • Toddler (1–3): Soft squash and tender beans accompany flaked salmon with bones checked, in a small portion.
  • Kid (4–12): Mild salmon flakes and naturally sweet roasted squash are served in separate piles.

Hashimoto's check: watch for soy and seaweed (they can affect thyroid medication), and gluten if you avoid it. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

Cooking for more than one diet?

Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.

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