Citrus Salmon Sheet-Pan Meal

Makes2 servings
Prep Time15 minutes
Cook Time25 minutes

Ingredients
Directions

Ingredients

Citrus Salmon

1 cup diced butternut squash (1/2-inch cubes)
2 tsp. extra-virgin olive oil, divided
1/2 tsp. sea salt, divided
1/2 tsp. smoked paprika
1/4 tsp. garlic powder
1/2 tsp. black pepper, divided
1 bunch asparagus, trimmed and cut into bite-sized pieces
2 6-oz. wild-caught salmon fillets

Lemon-Garlic Sauce

1 1/2 tbs. extra-virgin olive oil
1 1/2 tbs. lemon juice
1 tbs. minced fresh parsley
2 cloves garlic, minced
1 tsp. lemon zest
1/2 tsp. sea salt
1/4 tsp. black pepper

Directions

STEP 1

Preheat oven to 450 degrees F and line a pan with parchment paper, if desired.

STEP 2

Place the squash in a medium bowl. Add 1 teaspoon olive oil, 1/4 teaspoon sea salt, paprika, garlic powder, and 1/4 teaspoon pepper. Mix until the squash is thoroughly coated, then arrange on the sheet pan in a single layer. Place on the middle rack in the oven and roast for 10 minutes.

STEP 3

While the squash is roasting place the asparagus in the same bowl and add remaining 1 teaspoon olive oil, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper. Mix until the asparagus is thoroughly coated.

STEP 4

Whisk ingredients for lemon-garlic sauce in a small bowl. Set mixture aside.

STEP 5

Take the sheet pan out of the oven and move squash to one side of the pan. Add the asparagus next to the squash, and add the salmon fillets, skin-side down, to the other side of the pan. Brush the fillets with half the lemon-garlic sauce and cook for an additional 10 to 14 minutes, until the vegetables are tender and the salmon is opaque and flakes easily. Drizzle with remaining lemon-garlic sauce. Serve as desired, with fresh parsley or cooked grains.

Nutritional information

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