Roasted Salmon with Mashed Butternut Squash
with apple and walnut spinach salad
Leftover roasted butternut squash makes this simple roasted salmon a super fast, weeknight-friendly meal. Serve a fresh, crisp apple and walnut spinach salad on the side for a seasonal dinner that is packed with flavor and color.
Ingredients
- Salmon - 1 1/4 lb
- Leftover butternut squash - ~1 1/2 cups , cubed
- Coconut milk - 1/4 cup
- Lemon juice - 1 tsp
- Shallots - 2 tsp , minced
- Apples - 1 , sliced or chopped
- Vinegar, apple cider - 1 1/2 Tbsp
- Honey - 1 tsp
- Oil, olive - 3 Tbsp
- Spinach, baby - 1/4 lb
- Walnuts - 1/4 cup
Prep
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Salmon - Rinse and dry fish. Lightly salt and pepper.
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Shallots / Apples - Prep as directed.
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Make
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Whisk together shallots, vinegar, honey, and olive oil. Season with some salt and pepper. Set aside.
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Preheat oven to 425F (218C) degrees.
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Place salmon into a baking dish. 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.
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While salmon is baking, microwave leftover butternut squash with coconut milk for about 45 seconds. Add lemon juice and mash together with a fork and season with some salt and pepper.
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Toss vinaigrette with apples, spinach, and walnuts. Serve salad with salmon.
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