Autumn Mediterranean Salmon Salad

Ingredients

• 4 4-oz salmon fillets, wild-caught
• 2 cups butternut squash, cubed
• 1 1/2 cups brussels sprouts, halved
• 1 medium red onion, thinly sliced
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups mixed greens

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed butternut squash and brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.

2. 2

   In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, garlic, parsley, oregano, salt, and pepper to make the dressing.