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Dinner recipe · from the recipe book

Curried Salmon, Butternut and Spinach Bake

Tender salmon and sweet roasted butternut squash in a warm, curry-spiced yogurt sauce under a crunchy oat and pumpkin seed crumb.

Curried Salmon, Butternut and Spinach Bake

Ingredients

  • 1 lb500 gSalmon filletskin removed, cut into 1-inch chunks
  • 3½ cups cubed500 gButternut squash, peeledcut into 3/4-inch cubes
  • ½ medium head300 gCauliflowercut into small florets
  • 5 cups loosely packed150 gBaby spinach
  • 1 medium110 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 2 tbsp27 gOlive oil
  • 1½ tbsp8 gCurry powder
  • 2 containers (6 oz)300 gPlain Greek yogurt, nonfat
  • ½ lime, juiced20 gLime juice
  • 1 tbsp8 gCornstarch
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • ⅔ cup50 gOld-fashioned rolled oats
  • 3 tbsp25 gPumpkin seeds (pepitas)roughly chopped
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Preheat the oven to 425°F (220°C) and lightly grease a 9x13-inch baking dish.
  2. On a sheet pan, toss the butternut and cauliflower with one third of the olive oil and one third of the salt; roast 20 minutes until just tender.
  3. Meanwhile, heat another third of the olive oil in a large skillet over medium heat. Cook the onion 5 minutes until soft, then add the garlic, ginger and curry powder and stir 1 minute.
  4. Add the spinach to the skillet and stir until wilted, about 2 minutes; take off the heat and let cool a few minutes.
  5. In a large bowl, whisk the Greek yogurt with the cornstarch, lime juice, another third of the salt and the black pepper to make the yogurt sauce; the cornstarch keeps it from splitting in the oven.
  6. Stir the spinach mixture and the roasted butternut and cauliflower into the yogurt sauce, then gently fold in the salmon.
  7. Spread the mixture in the baking dish and lower the oven to 375°F (190°C).
  8. For the crumb, toss the oats and pumpkin seeds with the remaining third of the olive oil and the remaining third of the salt, then scatter evenly over the casserole.
  9. Bake 25 to 30 minutes, until the topping is golden and the salmon flakes easily and reaches 145°F (63°C).
  10. Rest 5 minutes, sprinkle with the cilantro and serve.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Fish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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