Roasted Salmon with Mashed Butternut Squash
with apple and spinach salad
This meal was originally featured back in 2017 and comes together incredibly fast if you roasted the butternut squash earlier in the week.
Ingredients
- Salmon - 1 lb
- Foil - for roasting
- Butternut squash - 1 1/2 lbs, cubed
- Oil, olive - 1 Tbsp
- Lemon juice - 2 tsp
- Coconut milk, light - 3 Tbsp (sub butter)
- 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
Nutrition Facts
Prep
- 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)
- 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)
- Salmon - Rinse and dry fish.
- Apples - Slice apples.
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Make
- Heat oven to 425F / 218C.
- 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.
- 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.
- 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.
- Toss spinach and apples in vinaigrette until dressed to your liking.
- Serve salmon over mashed butternut squash with salad on the side.
Nutrition Facts
Reviews
Ratings
10 reviews
Delicious for the adults. The kids rebelled a bit, which is odd. They liked this last time. This time one picked off just the squash and the other picked off everything. Both ate the salad, though. We subbed not quite ripe pears for apples because I forgot the apples were for this recipe and we'd already eaten them all. But the pears were just as nice. I agree with an earlier reviewer - WAY too many shallots. We used half of what we cut during meal prep, and it was fine.
0 HelpfulGood stuff! I used way fewer shallots than called for. I wonder if shallots vary wildly in size. If I had used three cloves, the meal would have been half shallot. I chopped two, and didn’t use all that I chopped. I also found that the dressing tasted like oil with the ratios given, but it was easy to fix to my taste by adding more salt, honey, and vinegar.
0 HelpfulSo surprisingly delicious! Saw this meal before and thought "HUH". But We LOVED the combo. Used some buttercup squash in our cellar from our garden, and thawed some previously made pizza dough from the freezer. Happened to make hummus but would have been super quick and easy to use store made. YUM
0 HelpfulAnother five star recipe this week! It was so quick to put together having already roasted the squash. We used onion naan from a local Indian grocer which helped with the delicious flavor of this recipe. Freshly sliced the mozzarella and enjoyed every bite (including the salad!).
0 HelpfulThis was really surprising! We had been avoiding it all week, to be honest, because it was so different. BUT everyone ate it, including the four year old. So glad we made this pizza!
0 Helpful