Roasted Autumn Salmon with Butternut Squash and Brussels Sprouts

Ingredients

• 4 6-oz salmon fillets
• 1 medium butternut squash, peeled and cubed
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Toss the butternut squash and Brussels sprouts with 1 tbsp olive oil, garlic, thyme, salt, and pepper on a large baking sheet. Roast for 20 minutes.