NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Butternut squash

1 tsp Olive oil

1 cup Baby spinach

0.5 tsp Dried thyme

0.5 tsp Dried rosemary

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Place the cubed butternut squash on the baking sheet and toss with 0.5 tsp of olive oil and half of the sea salt and black pepper.

• 3

  Spread the squash into a single layer and roast for 15 minutes.

• 4

  While the squash is roasting, pat the salmon fillet dry and season the top with dried thyme, dried rosemary, garlic powder, and the remaining sea salt and black pepper.

• 5

  Remove the baking sheet from the oven, move the squash to one side, and place the salmon fillet on the other side.

• 6

  Drizzle the salmon with the lemon juice and the remaining 0.5 tsp of olive oil.

• 7

  Return the pan to the oven and roast for an additional 12 to 15 minutes until the salmon flakes easily with a fork and the squash is tender.

• 8

  Place the fresh baby spinach on a plate and top with the hot roasted squash to slightly wilt the greens, then serve the herb-crusted salmon alongside.