Drench these sweet fries in an herb-yogurt dip & eat alongside satisfying salmon. Yum!
Oven, Parchment paper
Step 1
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.
Step 2
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.
Step 3
Once one side is browned, turn over the fries. Bake an additional 5 min.
Step 4
Meanwhile, mix the yogurt with the mustard & tarragon. Season with salt & pepper.
Step 5
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.
Step 6
Serve the squash fries alongside the salmon. Yogurt dip is amazing with both!
Average estimated amount for one serving
Energy | 757 cal. |
Fat | 37 g |
Carbohydrates | 74 g |
Protein | 43 g |
Fiber | 5 g |
On average, one serving of the recipe "Salmon with Butternut Squash Fries" contains 757 Energy, 37 g of Fat, 74 g of Carbohydrates, 43 g of Protein, 5 g of Fiber.