Salmon and Butternut Squash

Salmon and Roasted Butternut Squash


2 1/2 cups chopped butternut squash
2 1/2 cups sliced red onion
1 medium lemon, halved crosswise
1/4 cup olive oil
1 tablespoon rice vinegar
2 teaspoons pure maple syrup
1 1/2 teaspoons Dijon mustard
1/2 teaspoon orange zest
3/4 teaspoon black pepper, divided
3/4 plus 1/8 tsp. kosher salt, divided
1 tablespoon canola oil
4 (6-oz.) skin-on salmon fillets
4 cups torn curly kale
4 cups baby spinach
1/2 cup pomegranate arils


Place a baking sheet on rack in upper third of oven; preheat broiler to high. Once hot, carefully remove baking sheet from oven; place squash, onion, and lemon (cut side down) on baking sheet. Broil until charred, 7 to 8 minutes. Let cool; squeeze juice from lemon halves into a small bowl.

Whisk together olive oil, vinegar, maple syrup, mustard, orange zest, 1 teaspoon lemon juice, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a medium bowl; set aside.

Heat canola oil in a large nonstick skillet over medium-high. Sprinkle salmon flesh with remaining 1/4 teaspoon pepper and remaining 5/8 teaspoon salt. Cook salmon, skin side down, until skin is crisp, 3 to 4 minutes. Flip fillets; cook 2 to 3 minutes.

Place kale, spinach, pomegranate arils, squash, and onion in a large bowl. Add vinaigrette; toss to coat. Divide salad and salmon among 4 bowls; spoon 1/2 teaspoon lemon juice over each fillet.


Keywords: Mediterranean Diet, Lose Weight, Lose Belly Fat, Healthy Eating

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