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RECIPES
| Calories | 111,2 Kcal |
| Fat | 5,8 g |
| of which saturated fat | 1,2 g |
| Carbohydrates | 5,9 g |
| of which sugar | 3,0 g |
| Proteins | 7,9 g |
| Salt | 0,0 g |
| Calories | 111,2 Kcal |
| Fat | 5,8 g |
| of which saturated fat | 1,2 g |
| Carbohydrates | 5,9 g |
| of which sugar | 3,0 g |
| Proteins | 7,9 g |
| Salt | 0,0 g |
Preheat the oven to 200ºC, heat above and below. Peel and cut squash into half moons. Place butternut squash in a bowl. Season with salt and pepper and add a drizzle of olive oil. Mix. Heat a dash of oil in a frying pan. Add kale and season with salt and pepper. Heat oil in a frying pan. In a bowl, place kale, pumpkin, sunflower seeds, pumpkin seeds, and blueberries. Preheat the oven to 200ºC, heat above and below. Peel and cut squash into half moons. Place butternut squash in a bowl. Season with salt and pepper and add a drizzle of olive oil. Mix. Heat a dash of oil in a frying pan. Add kale and season with salt and pepper. Heat oil in a frying pan. In a bowl, place kale, pumpkin, sunflower seeds, pumpkin seeds, and blueberries.Cooking step by step
The oven:
The vegetables:
“Cut” kale with your hands. 
To the oven:
Spread out on an oven tray and bake 15-20 min until tender. 
The kale:
Sauté 2 min over high heat. 
The salmon:
Add salmon and cook until the desired point, approx 3-5min / side over medium heat.
Season with salt and pepper. 
The salad:
Dress with olive oil. Mix.
Serve salmon with the salad. Cooking
step by stepThe oven:
The vegetables:
“Cut” kale with your hands. To the oven:
Spread out on an oven tray and bake 15-20 min until tender. The kale:
Sauté 2 min over high heat. The salmon:
Add salmon and cook until the desired point, approx 3-5min / side over medium heat.
Season with salt and pepper. The salad:
Dress with olive oil. Mix.
Serve salmon with the salad.
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