Seared Salmon with Roasted Butternut Squash and Spinach Salad
Prep 20 min · Cook 30 min · Serves 4 · medium
Free on iPhone
A delicious and nutritious GLP-1 friendly dinner featuring pan-seared salmon, roasted butternut squash, and a fresh spinach salad. Packed with lean protein, complex carbs, and high-fiber veggies to support your GLP-1 medication.
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
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
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.
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