Red Meat Allergy Friendly Ginger-Turmeric Salmon with Roasted Butternut Squash
Total time1 hr 5 min
Prep time15 min
Cook time35 min
4.8(14)
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Learn more →Ingredients
4 servings
For the squash
- 1 medium butternut squash (about 2 lb), peeled, seeded, and cut into ¾-inch cubes
- 2 tbsp olive oil
- ½ tsp ground turmeric
- ¼ tsp fine sea salt
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on, pin bones removed
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- ½ tsp fine sea salt
For searing
- 1 tbsp olive oil
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the butternut squash cubes on a rimmed baking sheet with 2 tbsp olive oil, 1/2 tsp turmeric, and 1/4 tsp salt until evenly coated, then spread in a single layer.
- 2
Roast the squash for 25–30 minutes, flipping once halfway through, until the edges are golden and a fork slides in without resistance.
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