Preheat the oven to 200°C, fan 180°C, gas 6. Drizzle olive oil over butternut squash and sweet potato (cut into 3cm pieces if large) in the middle of a roasting tray.
Season, then roast for 15 mins. Toss thoroughly, then add tenderstem broccoli tips and toss in the oil (on one side of the squash and sweet potato). Return to the oven until the boneless salmon fillets are cooked through and the vegetables are soft.
Toss the butternut mixture with the houmous and mash until smooth. To serve, spoon the mash onto plates, top with the broccoli and salmon, and finish with 2 teaspoons pomegranate seeds.