Roasted Salmon and Winter Vegetable Salad

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. 1

   Preheat oven to 400°F (200°C).

2. 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.