Garlic Lime Salmon + Butternut Squash Tray Bake

We absolutely LOVE a Quick & ultra-flavorful Sheet Pan meal for the BUSY back-to-school weeknights!

Fresh garlic and lime add an incredible flavor to the salmon and roasted butternut squash.

Have 30 minutes? That’s all it takes to pull together a super nutritious AND completely delicious meal!

Most of that is bake time, not hands-on time, so you’ll be able to help the kids with homework or just rest while your beautiful meal roasts in the oven!
This one is really really GOOD, and it has loads of flavor while using minimal ingredients.

BONUS: One-Pan means super EASY clean-up!

A no-fuss meal to impress your salmon lovers!

Wild salmon contains an antioxidant called astaxanthin.

This is what makes the wild salmon meat a beautiful dark pink to red color. It’s because of its natural diet!

Although wild-caught salmon typically costs a bit more than farmed salmon, it’s definitely worth its weight!

Wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits.

I try to purchase salmon when I notice wild-caught salmon is on SALE. If it’s a really great sale, then maybe I’ll stock the freezer.

This recipe is EXCELLENT for meal prep, too!

Stays well in a sealed container in your fridge for up to 3 days.

Makes 2 servings

Ingredients:

• 2 (6oz) fresh salmon fillets

• 2 cups butternut squash, chopped bite-sized

• 8 oz. fresh cherry tomatoes

• 2 small red onions, quartered

• one spear rosemary chopped

• 3 fresh garlic cloves, minced

• juice and zest from 2 fresh limes, divided

• cracked pepper, to taste

• sea salt, to taste

• 2 Tbsps avocado oil or olive oil

• additional fresh lime slices, to garnish

Instructions:

Preheat your oven to 400 degrees f. and line a large baking tray with parchment paper.

In a large bowl, combine your squash pieces, half of the lime juice, minced garlic, rosemary, half of the oil, and toss well until it’s evenly coated.

Layer your squash pieces on the prepared tray and roast for 15 minutes, or just until slightly charred and tender.

Remove your tray from the oven and carefully create some space for the salmon.

Season your salmon with sea salt, and pepper, drizzle with remaining lime juice, then rub it with remaining oil.

Arrange the red onions and tomatoes around the salmon.

Return your tray to the oven with everything on it now, and roast for an additional 10-15 minutes or until the salmon is cooked through and flaky.

Once finished cooking, remove from the oven, top with your fresh lime zest, and garnish with lime slices.
Enjoy!
Rachel

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