Seared Garlic-Herb Salmon with Roasted Butternut Squash and Quinoa Salad

Ingredients

• 4 6 oz salmon fillets, wild-caught
• 3 cloves garlic, minced
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 4 cups butternut squash, cubed
• 1 1/2 cups quinoa, cooked
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon lemon zest
• 2 tablespoons balsamic vinegar
• salt and pepper, to taste

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, until tender and lightly browned.

2. 2

   In a small bowl, combine the minced garlic, chopped thyme, lemon juice, and remaining 1 tablespoon of olive oil. Season the salmon fillets with salt and pepper, then brush the garlic-herb mixture over the top.