Autumn Paleo Salmon and Roasted Vegetables

Ingredients

• 4 6 oz salmon fillets, wild-caught
• 2 cups butternut squash, peeled and cubed
• 2 cups Brussels sprouts, trimmed and halved
• 1 medium red onion, sliced
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon rosemary, fresh, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   In a large baking dish, toss the butternut squash, Brussels sprouts, and red onion with 2 tablespoons of olive oil, garlic, rosemary, salt, and pepper.