Roasted Salmon, Spinach, and Butternut Squash Salad

Salmon is one of the most nutritious foods you can include in your heart-healthy diet. It’s rich in nutrients that can lower your risk for heart disease, and can help you to manage your weight. This fatty fish is an excellent source of the essential long-chain omega-3 fatty acids EPA and DHA, which have been shown to reduce inflammation, lower blood pressure, and reduce the risk for certain cancers. Salmon is also rich in potassium as well as numerous other minerals, B vitamins, and antioxidants. This simple recipe bakes salmon with creamy, potassium- and fiber-rich butternut squash, and dresses the fish and vegetables with a delicious and light tarragon dressing.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 424F. Line a rimmed baking sheet with foil.

Step 2

In a medium bowl, toss the squash with 1 tbsp of olive oil, a pinch of salt, and 1/4 tsp black pepper. Spread on the prepared baking sheet and roast, stirring once, for 15 minutes.

Step 3

Remove the pan from the oven (leave the oven on) and move the squash to one side. Place the salmon fillets on the foil and sprinkle each with salt and pepper, if desired. Return to the oven and bake until the salmon flakes easily with a fork, 5-10 minutes, turning halfway through the cooking time.

Step 4

Meanwhile, in a small bowl, whisk together the lemon juice, remaining 3 tbsp olive oil, garlic, tarragon, and dijon mustard.

Step 5

In a large bowl, add the spinach and half of the vinaigrette and toss to combine. Portion the spinach onto 4 serving plates, top with one-quarter of the butternut squash and salmon fillet. Drizzle with some of the vinaigrette.

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