Oven, Parchment paper
Preheat the oven to 475°F. Wash the butternut squash. Then slice in half. Scoop out the seeds & slice off the stem. Slice into 1/2 inch pieces, then again into 1/2 inch strips.
Lay the squash fries on a baking sheet lined with parchment paper. Add a healthy drizzle of olive oil & maple syrup. Season with salt & pepper. Toss to combine & bake for 10 min.
Once one side is browned, turn over the fries. Bake an additional 5 min.
Meanwhile, mix the yogurt with the mustard & tarragon. Season with salt & pepper.
Remove the baking sheet from the oven. Lay the salmon fillet on the the baking sheet. Season with olive oil, salt & pepper. Add an additional drizzle of syrup over the salmon (optional). Cook for 10-12 min or until salmon is cooked through.
Serve the squash fries alongside the salmon. Yogurt dip is amazing with both!
Average estimated amount for one serving
On average, one serving of the recipe "Salmon with Butternut Squash Fries" contains 751 Energy, 36 g of Fat, 74 g of Carbohydrates, 43 g of Protein, 5 g of Fiber.
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