Roasted Salmon with Mashed Butternut Squash
with apple and spinach salad

Name: Roasted Salmon with Mashed Butternut Squash
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Salmon; for roasting Foil; 1 1/2 lbs Butternut squash, cubed; 1 Tbsp Oil, olive; 2 tsp Lemon juice; 3 Tbsp Coconut milk, light (sub butter); 1 clove Shallots, diced; 1 1/2 Tbsp Vinegar, apple cider; 1 tsp Honey; 3 Tbsp Oil, olive; 1 Apples, sliced or chopped; 5 oz Baby spinach

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Roasted Salmon with Mashed Butternut Squash

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

Proteins

Fish, non-canned

Cuisines

American

Ingredients

Metric

Servings:

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

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.

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