Roasted Autumn Salmon with Butternut Squash and Brussels Sprouts
Prep 15 min · Cook 30 min · Serves 4 · medium
Free on iPhone
A delicious and nourishing paleo-friendly dinner featuring roasted salmon, butternut squash, and Brussels sprouts - perfect for the fall season.
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
Preheat oven to 400°F.
- 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.
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