Easy Baked Salmon with Roasted Butternut Squash and Kale

A fantastic winter one dish that's hearty, oh-so-healthy, and incredibly easy to prepare!

Course Main Course

Cuisine American

Keyword Healthy fish recipe, salmon traybake

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 410kcal

Author Dena Norton

Ingredients

4 Tbsp pastured ghee or avocado oil divided (use avocado oil for dairy free)
3 Cloves fresh garlic pressed
2 tsp chopped sage
2 Tbsp chopped rosemary divided
1/2 tsp sea salt
1/8 tsp ground black pepper
2 pounds butternut squash cubes I used a little less due to the size of my roasting pan
5 oz chopped kale about 3 large handfuls
1 pound wild Alaskan salmon cut into 4 oz portions

Instructions

Preheat oven to 425 degrees. Line a roasting pan with foil.
Melt 3 Tbsp of the ghee in a glass bowl in the microwave (no need to melt if using avocado oil). Stir in the garlic, sage, 1 Tbsp of the rosemary, and the salt and pepper.
Use clean hands to toss the melted ghee/oil mixture with the butternut squash cubes on the foil lined roaster. Spread the cubes evenly to create a single layer in the pan. Roast for about 20 minutes, or until fork tender.
Remove from oven and turn the heat down to 375 degrees.
Gently toss the chopped kale with the roasted squash in the pan using a spatula. Spread the squash-kale mixture evenly across the pan, then lay the salmon pieces over the top (skin side down).
Melt the remaining 1 Tbsp ghee and use a pastry brush to brush over the surface of the salmon pieces (no need to melt if using avocado oil). Sprinkle the fish with additional sea salt and black pepper, then with the remaining 1 Tbsp chopped rosemary.
Place in 375 degree oven for about 15 minutes, or until salmon is flaky and opaque in the center.

Notes

Some of the kale pieces will have a slight crisp around the edges when the dish is cooked (similar to kale chips). We love the texture contrast of the lightly crisped kale to the soft squash but, if you want your kale to soften, just add an extra tsp or two of melted ghee/oil when you toss the kale and squash together.

Nutrition