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Cook Time:30 minsAdditional Time:5 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:5 minsTotal Time:35 minsServings:4Yield:4 servings
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:5 mins
Additional Time:
5 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 16-ounce package diced peeled butternut squash (see Tips)5tablespoonsextra-virgin olive oil, divided1teaspoonsalt, divided¾teaspoonground pepper, divided1 ¼poundssalmon fillet (see Tips), skinned and cut into 4 portions5tablespoonscider vinegar1tablespoonmaple syrup1teaspoonwhole-grain mustard1 5-ounce package arugula3cupschopped red cabbage
Cook Mode(Keep screen awake)
Ingredients
1 16-ounce package diced peeled butternut squash (see Tips)
5tablespoonsextra-virgin olive oil, divided
1teaspoonsalt, divided
¾teaspoonground pepper, divided
1 ¼poundssalmon fillet (see Tips), skinned and cut into 4 portions
5tablespoonscider vinegar
1tablespoonmaple syrup
1teaspoonwhole-grain mustard
1 5-ounce package arugula
3cupschopped red cabbage
DirectionsPreheat oven to 425 degrees F.Toss squash with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Spread on a large rimmed baking sheet. Roast, stirring once, for 15 minutes.Push the squash to one side of the pan and line the empty side with foil. Place salmon on the foil and sprinkle with 1/4 teaspoon each salt and pepper. Continue roasting until the squash is tender and the salmon is cooked through, 5 to 10 minutes more.Meanwhile, whisk the remaining 4 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper with vinegar, maple syrup and mustard in a large bowl. Set aside 2 tablespoons of the dressing. Add arugula, cabbage and the squash to the large bowl and gently toss. Serve the salad topped with the salmon and drizzled with the reserved dressing.TipsPrecut butternut squash is usually sold in a 16-ounce package diced squash (3 cups of 1/2-inch pieces) or a in a 20-ounce package of large cubes (5 cups of 1- to 2-inch pieces). If you can only find the larger cubes for this recipe, cut them into 1/2-inch dice before cooking and measure out about 3 cups. Or, you can prep your own diced squash from a whole, peeled and seeded butternut squash.All wild salmon–and now some farmed–are considered a sustainable choice for the environment. For farmed, ask for fish that’s raised in land- or tank-based systems. For more information about choosing sustainable seafood, go to seafoodwatch.org.Originally appeared: EatingWell Magazine, September/October 2015
Directions
Preheat oven to 425 degrees F.Toss squash with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Spread on a large rimmed baking sheet. Roast, stirring once, for 15 minutes.Push the squash to one side of the pan and line the empty side with foil. Place salmon on the foil and sprinkle with 1/4 teaspoon each salt and pepper. Continue roasting until the squash is tender and the salmon is cooked through, 5 to 10 minutes more.Meanwhile, whisk the remaining 4 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper with vinegar, maple syrup and mustard in a large bowl. Set aside 2 tablespoons of the dressing. Add arugula, cabbage and the squash to the large bowl and gently toss. Serve the salad topped with the salmon and drizzled with the reserved dressing.TipsPrecut butternut squash is usually sold in a 16-ounce package diced squash (3 cups of 1/2-inch pieces) or a in a 20-ounce package of large cubes (5 cups of 1- to 2-inch pieces). If you can only find the larger cubes for this recipe, cut them into 1/2-inch dice before cooking and measure out about 3 cups. Or, you can prep your own diced squash from a whole, peeled and seeded butternut squash.All wild salmon–and now some farmed–are considered a sustainable choice for the environment. For farmed, ask for fish that’s raised in land- or tank-based systems. For more information about choosing sustainable seafood, go to seafoodwatch.org.
Preheat oven to 425 degrees F.
Toss squash with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Spread on a large rimmed baking sheet. Roast, stirring once, for 15 minutes.
Push the squash to one side of the pan and line the empty side with foil. Place salmon on the foil and sprinkle with 1/4 teaspoon each salt and pepper. Continue roasting until the squash is tender and the salmon is cooked through, 5 to 10 minutes more.
Meanwhile, whisk the remaining 4 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper with vinegar, maple syrup and mustard in a large bowl. Set aside 2 tablespoons of the dressing. Add arugula, cabbage and the squash to the large bowl and gently toss. Serve the salad topped with the salmon and drizzled with the reserved dressing.
Tips
Precut butternut squash is usually sold in a 16-ounce package diced squash (3 cups of 1/2-inch pieces) or a in a 20-ounce package of large cubes (5 cups of 1- to 2-inch pieces). If you can only find the larger cubes for this recipe, cut them into 1/2-inch dice before cooking and measure out about 3 cups. Or, you can prep your own diced squash from a whole, peeled and seeded butternut squash.
All wild salmon–and now some farmed–are considered a sustainable choice for the environment. For farmed, ask for fish that’s raised in land- or tank-based systems. For more information about choosing sustainable seafood, go to seafoodwatch.org.
Originally appeared: EatingWell Magazine, September/October 2015
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Nutrition Facts(per serving)422Calories23gFat22gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
