Roasted Acorn Squash with Grilled Salmon and Sautéed Kale
Prep 15 min · Cook 30 min · Serves 4 · medium
Free on iPhone
A delicious and nourishing paleo-friendly dinner featuring roasted acorn squash, grilled salmon, and sautéed kale - perfect for a cozy winter meal.
Ingredients
- 2 medium acorn squash, halved and seeded
- 4 4-oz salmon fillets, wild-caught
- 8 cups kale, chopped
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 whole lemon, juiced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- 1
Preheat oven to 400°F. Slice the acorn squash in half and scoop out the seeds. Place the squash halves cut-side up on a baking sheet. Drizzle with 1 tbsp of olive oil and season with salt and pepper.
- 2
Roast the squash for 25-30 minutes, until tender when pierced with a fork.
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