Roasted Butternut Squash and Salmon Salad
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
A delicious and nutrient-dense keto-friendly lunch featuring roasted butternut squash, grilled salmon, and a creamy avocado dressing.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 4 salmon fillets
- 1 avocado, ripe
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups mixed greens
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Toss the cubed butternut squash with 1 tablespoon of olive oil and season with salt and pepper. Spread the squash on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
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