Seared Ginger Garlic Salmon with Roasted Butternut Squash and Steamed Broccoli

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. 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. 2

   In a small bowl, mix together the garlic, ginger, lemon juice, soy sauce, and black pepper to make the glaze.