Ingredients:
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves
- 1 tsp dried sage
- 2 teaspoons dried rosemary
- Salt and pepper to taste
- 1 butternut squash cubed
- 5 oz chopped kale
- 4, 3 ounce salmon fillets
Directions:
Preheat oven to 425 degrees. Line a roasting pan with foil. In a small bowl, combine oil, garlic, sage, 1 teaspoon rosemary, salt and pepper. Place squash on roasting pan and coat with oil mixture. Roast for 20 minutes or until tender. Remove from oven and reduce oven to 375 degrees. Add the kale to the squash and combine. Place the salmon fillets on top of the squash and kale. Top salmon with remaining rosemary and bake for 15 minutes or until fish is flaky. Makes 4 servings.
Nutrition Information:
Calories: 236 Protein: 20g Carbs: 9g Fat: 15g
