Makes two servings
Prep time: 15 minutes
Cook time: 25 minutes
1 cup diced butternut squash (1/2-inch cubes)
2 tsp. extra-virgin olive oil, divided
1/2 tsp. sea salt, divided
1/2 tsp. smoked paprika
1/4 tsp. garlic powder
1/2 tsp. black pepper, divided
1 bunch asparagus, trimmed and cut into bite-sized pieces
2 6-oz. wild-caught salmon fillets
1 ½ tbs. extra-virgin olive oil
1 ½ tbs. lemon juice
1 tbs. minced fresh parsley
2 cloves garlic, minced
1 tsp. lemon zest
1/2 tsp. sea salt
1/4 tsp. black pepper
Preheat oven to 450 degrees F and line a pan with parchment paper, if desired.
Place the squash in a medium bowl. Add 1 teaspoon olive oil, 1/4 teaspoon sea salt, paprika, garlic powder, and 1/4 teaspoon pepper. Mix until the squash is thoroughly coated, then arrange on the sheet pan in a single layer. Place on the middle rack in the oven and roast for 10 minutes.
While the squash is roasting place the asparagus in the same bowl and add remaining 1 teaspoon olive oil, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper. Mix until the asparagus is thoroughly coated.
Whisk ingredients for lemon-garlic sauce in a small bowl. Set mixture aside.
Take the sheet pan out of the oven and move squash to one side of the pan. Add the asparagus next to the squash, and add the salmon fillets, skin-side down, to the other side of the pan. Brush the fillets with half the lemon-garlic sauce and cook for an additional 10 to 14 minutes, until the vegetables are tender and the salmon is opaque and flakes easily. Drizzle with remaining lemon-garlic sauce. Serve as desired, with fresh parsley or cooked grains.