Crispy Salmon Salad with Roasted Butternut Squash
Ingredients:
- 2.5 c Butternut Squash chopped
- 1 c Red Onions sliced
- 1 Lemons halved
- .25 c Olive Oil
- 1 tbsp Rice Vinegar
- 2 tsp Maple Syrup
- 1.5 tsp Dijon Mustard
- .5 tsp Orange Zest
- .75 tsp Ground Black Pepper divided
- 1 tsp Sea Salt divided
- 1 tbsp Olive Oil
- 1.5 lb Salmon Fillets skin-on
- 2 c Kale chopped
- 2 c Baby Spinach
Instructions:
- Place a baking sheet on rack in upper third of oven and preheat broiler to high. Once hot, carefully remove baking sheet from oven and place squash, onion, and lemon (cut side down) on a baking sheet. Broil until charred, 7-8 minutes. Let cool. Squeeze juice from lemon halves into a small bowl to make the dressing.
- Whisk together .25 cup olive oil, vinegar, maple syrup, mustard, orange zest, half the lemon juice from charred lemons, .5 tsp pepper, and .25 tsp salt and then set aside.
- Heat 1 tbsp oil in a large nonstick skillet over medium-high. Sprinkle salmon with remaining salt and pepper. Cook salmon, skin side down, until skin is crisp, 3-4 minutes. Flip fillets and cook another 2-3 minutes.
- Place kale, spinach, squash, and onion in large bowl. Add vinaigrette and toss to coat. Divide salad and salmon amount 4 bowls. Spoon remaining lemon juice over each fillet.
Nutrition
Calories: 487kcal | Carbohydrates: 22g | Protein: 37g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 708mg | Potassium: 1485mg | Fiber: 3g | Sugar: 6g | Vitamin A: 14120IU | Vitamin C: 80.4mg | Calcium: 148mg | Iron: 3.2mg
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