Pan-Seared Salmon & Rosemary Acorn Squash

Flaky, tender salmon fillets with crispy skin, paired with naturally sweet acorn squash roasted with rosemary and quick-wilted fresh spinach.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $7.06/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Paleo
• High-Protein
• Whole30

Tags

• quick

Ingredients

• 2 salmon fillets (skin-on or off, about 6 ounces each)
• 1 tablespoon olive oil
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 acorn squash (seeded and diced into 1/2-inch pieces)
• 1 fresh rosemary (chopped)
• 2 cup fresh spinach
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 425°F. On a baking sheet, toss diced acorn squash with 1/2 tablespoon olive oil, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and chopped fresh rosemary. Spread in a single layer.
2. Roast for 15-20 minutes, or until tender and lightly browned, flipping halfway through.
3. While squash roasts, pat salmon fillets dry. Season generously with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
4. Heat remaining 1/2 tablespoon olive oil in a non-stick skillet over medium-high heat. Place salmon, skin-side down (if applicable), in the hot skillet. Sear for 4-6 minutes, then flip and cook for another 3-5 minutes, or until cooked to your desired doneness.
5. In a separate pan or in the hot skillet after removing salmon, quickly wilt the fresh spinach for 1-2 minutes until tender. Squeeze 1 tablespoon lemon juice over the spinach.
6. Serve the pan-seared salmon with roasted acorn squash and wilted spinach.

Notes

Ensure the acorn squash is diced small for quicker roasting. Using fresh rosemary adds a wonderful aroma that complements the fall flavors.

Nutrition (per serving)

• Calories: 511
• Protein: 37.6 g
• Carbohydrates: 26.7 g
• Fat: 28.6 g
• Fiber: 4.4 g
• Sodium: 709 mg
• Saturated Fat: 6 g
• Sugar: 5.3 g
• Cholesterol: 94 mg