NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Butternut squash

2 tsp Extra virgin olive oil

0.25 tsp Ground turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Toss the cubed butternut squash on the baking sheet with 1 teaspoon of olive oil and a pinch of sea salt.

• 3

  Roast the squash for 20-25 minutes, tossing halfway through, until the edges are tender and caramelized.

• 4

  While the squash roasts, cut the salmon fillet into 1-inch cubes and place them in a medium mixing bowl.

• 5

  Season the salmon cubes with turmeric, garlic powder, sea salt, and black pepper, tossing gently to coat every side.

• 6

  Heat a non-stick skillet over medium-high heat with the remaining 1 teaspoon of olive oil.

• 7

  Add the salmon bites to the hot pan in a single layer, searing for 2-3 minutes per side until a golden crust forms and the centers are just opaque.

• 8

  Arrange the fresh baby spinach in a serving bowl and top with the warm roasted squash and seared salmon bites.

• 9

  Finish the dish with a bright squeeze of fresh lemon juice before serving.