Honey Garlic Salmon & Roasted Veggies
Any salmon fans out there?! I've been making my veggies and salmon together and it has been such a time saver. Give this a try next time you are crunched for time and need to throw together a quick meal!
1.5 lbs wild salmon fillet
1.25 lbs (4 cups) butternut squash, cubed
1.25 lbs (4 cups) brussels sprouts, halved
2 tbsp avocado oil
Honey Garlic Sauce:
3 tbsp honey
2 tbsp lemon juice
3 large garlic cloves, grated
1 tsp salt
Ground black pepper, to taste
Preheat oven to 425 degrees F and line large baking sheet with silicone mat or unbleached parchment paper.
In a small bowl, add honey, lemon juice, garlic, salt, pepper and whisk.
Place salmon fillet in the middle of the baking sheet, pour 1/3 of honey garlic sauce on top and spread with a brush.
In a medium bowl, add butternut squash, drizzle with 1 tbsp oil and 1/3 of honey garlic sauce. Mix well to coat and transfer to a baking sheet on one side of salmon fillet in a single layer. Repeat this step with brussels sprouts.
Bake for 30 minutes with squash side further in the oven. Serve hot, with a side of quinoa if you wish. Perfect for a meal prep.