Seared Ginger Garlic Salmon with Roasted Butternut Squash and Steamed Broccoli
Prep 20 min · Cook 30 min · Serves 4 · medium
Free on iPhone
A delicious and nutrient-dense GLP-1 friendly dinner featuring pan-seared salmon with a zesty ginger-garlic glaze, roasted butternut squash, and steamed broccoli. Perfectly portioned to support your medication regimen.
Ingredients
- 4 6 oz salmon fillets, wild-caught
- 1 medium butternut squash, peeled and cubed
- 4 cups broccoli florets, fresh or frozen
- 2 tbsp olive oil
- 2 tsp minced garlic
- 1 tbsp grated ginger
- 2 tbsp lemon juice
- 1 tbsp low-sodium soy sauce
- 1/2 tsp black pepper
Instructions
- 1
Preheat oven to 400°F. Toss the cubed butternut squash with 1 tbsp of olive oil and arrange on a baking sheet. Roast for 25-30 minutes, until tender and lightly browned.
- 2
In a small bowl, mix together the garlic, ginger, lemon juice, soy sauce, and black pepper to make the glaze.
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