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Roasted Salmon with Mashed Butternut Squash
with apple and spinach salad

Active: 40 min Total: 40 min
This meal was originally featured back in 2017 and comes together incredibly fast if you roasted the butternut squash earlier in the week.


Roasted Salmon:
  • Salmon - 1 lb
  • Foil - for roasting
Mashed Butternut Squash:
  • Butternut squash - 1 1/2 lbs , cubed
  • Oil, olive - 1 Tbsp
  • Lemon juice - 2 tsp
  • Coconut milk, light - 3 Tbsp (sub butter)
Apple and Spinach Salad:
  • Shallots - 1 clove , diced
  • Vinegar, apple cider - 1 1/2 Tbsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp
  • Apples - 1 , sliced or chopped
  • Baby spinach - 5 oz


  1. Butternut squash / Shallots - Prep as directed. Store separately. (Skip squash step if squash was prepped / roasted ahead for Monday.) (Can be done up to 5 days ahead)
  2. Make vinaigrette - Whisk together shallots, vinegar, and honey. Add olive oil (portion for salad) while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
  3. Salmon - Rinse and dry fish.
  4. Apples - Slice apples.

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  1. Heat oven to 425F / 218C.
  2. If you didn’t already roast the squash with Monday’s meal, toss squash with olive oil (portion for squash) and some salt. Spread out on a sheet pan in an even layer (use two sheet pans if needed to prevent overcrowding). Roast until tender, 25 to 30 minutes, shaking the pan halfway through cooking.
  3. When squash is done roasting, place salmon into a baking dish. Season with some salt and pepper and then cover with foil. Bake for about 5 minutes and then broil for another 5 to 10 minutes, depending on thickness of fish.
  4. Transfer squash to a mixing bowl (if made ahead, warm it in the microwave first) and mash with lemon juice and coconut milk until smooth. Season with some salt and pepper.
  5. Toss spinach and apples in vinaigrette until dressed to your liking.
  6. Serve salmon over mashed butternut squash with salad on the side.



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