Curried Salmon w/ Fall Seasonal Salad
It’s time to put the oven back to use. As much as I enjoy grilling season, there is still nothing more comforting than roasted vegetables.
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For one serving (double or tripple if making multiple)
1 tbsp avocado oil
1 tsp + sprinkle of curry spice mix (I like simply organic)
1/4 cup walnut peices
1/4 cup dried unsweetened cranberries
1 handful of kale
Sea salt and pepper to taste
Heat oven to 350 degrees & toss cubed butternut squash in avocado oil and curry spices. I like to use simply organic curry blend. Add squash to a sheet pan & let the squash cook for 20 minutes. Take the pan out of the oven & stir the butternut squash so it continues to cook evenly. At this time, brush salmon with avocado oil and additional curry spice. Add this to the sheet pan and bake for 15-20 minutes until salmon flakes. Once salmon is complete, remove it from the sheet pan. Sprinkle onto the butternut squash (still on the sheet pan) cranberries, walnuts, and kale. Stir so the oils from the squash cover the other ingredients. Put it back into the oven for 5 minutes to marry the flavors.
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