Seared Salmon with Roasted Butternut Squash and Spinach Salad

Ingredients

• 4 4 oz Salmon fillets, Wild-caught preferred
• 4 cups Butternut squash, Cubed
• 8 cups Baby spinach
• 1 cup Cherry tomatoes, Halved
• 2 Tbsp Lemon juice
• 2 Tbsp Olive oil
• to taste Salt and pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed butternut squash with 1 Tbsp olive oil, salt, and pepper. Roast for 25-30 minutes, until tender and lightly browned.

2. 2

   Heat the remaining 1 Tbsp olive oil in a non-stick skillet over medium-high heat. Season the salmon fillets with salt and pepper and sear them for 3-4 minutes per side, until cooked through.