Roasted Salmon and Winter Vegetable Salad
Prep 20 min · Cook 25 min · Serves 4 · easy
Free on iPhone
A nourishing and satisfying paleo-friendly lunch featuring roasted salmon, seasonal vegetables, and a zesty lemon-herb dressing.
Ingredients
- 4 6 oz salmon fillets, wild-caught
- 2 cups brussels sprouts, trimmed and halved
- 2 cups butternut squash, peeled and cubed
- 1 medium red onion, sliced
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1/4 cup fresh parsley, chopped
- 1 tsp fresh thyme, chopped
- salt and pepper, to taste
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, toss the Brussels sprouts, butternut squash, and red onion with 2 tablespoons of olive oil. Season with salt and pepper.
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