Wild Salmon and Roasted Squash

Provided by Shannon Galusha

Adapted by StarChefs.com

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Prep: 10 mins
Cook: 1 hr.
Ready in: 1 hr., 10 mins

Serves:

Ingredients

3 delicata or other medium-sized, hard-shell squash, such as butternut or acorn
4 (6-ounce) wild salmon fillets, skin and bones removed
1/2 cup olive oil
Sea or kosher salt
3 clove garlic
6 sprig thyme
1/4 cup balsamic vinegar

Cooking Instructions

METHOD:

Heat oven to 350°F. Cut squash in half and scoop out seeds. Slice segments into 1/2 inch-wide pieces. Place squash and fillets on a sheet-pan, drizzle with olive oil and season with salt. Arrange thyme and garlic among squash and fillets. Roast until squash is golden brown and salmon is cooked through, about 30 minutes. Remove from oven and drizzle with vinegar.

Round out the Meal:

With wilted greens such as swiss chard, kale or mustard greens.

Healthy Hint:

Use olive oil sparingly when drizzling over fillets and squash.

Kid Friendly:

Substitute your child's favorite squash or other vegetable.

Adapted by StarChefs