JOW - Print recipe: Roasted salmon and butternut squash
Roasted salmon and butternut squash

Roasted salmon and butternut squash

6 minutesPrep time

20 minutesCook time

618kcalPer serving

Ingredients for 1

Salmon (fresh)

1 p.

Salmon (fresh)

Butternut squash

1/4 p.

Butternut squash

Greek yogurt

2 tbl

Greek yogurt

Dijon mustard (mild)

1 tsp

Dijon mustard (mild)

Tarragon (dried)

1/4 tsp

Tarragon (dried)

Maple syrup

1 tbl

Maple syrup

recipe

  • Step 1
    Preheat the oven to 475°F. Wash and chop the butternut squash in 1/2 inch rings then 1/2 inch pieces. Did you know? You can eat the skin on butternut squash so no need to peel it!
  • Step 2
    Put the squash on a baking tray with parchment paper. Add a drizzle of olive oil and maple syrup. Season with salt & pepper and bake for 10 minutes.
  • Step 3
    Add a drizzle of olive oil and maple syrup. Season and bake for 10 minutes.
  • Step 4
    Meanwhile, mix the yogurt with the mustard and tarragon.
  • Step 5
    After 10 minutes, put the salmon into the oven with the squash and add a drizzle of maple syrup on top. Bake for another 10-12 minutes.
  • Step 6
    Serve the butternut squash with the salmon and yogurt sauce. Season with salt & pepper and enjoy!