This roasted salmon recipe is from our Alkaline Diet meal plan. The alkaline diet is based on the idea that certain foods can produce too much acid in your system, which in excess, can change your body’s pH. By choosing foods that are less acidic, and more basic (or alkaline) your body’s pH may change to benefit your health.
Salmon with roasted vegetables is always a great dish to include in your dinner rotation and you can always change up the seasoning for a new flavor profile. If you have extra salmon, you can save it and add it to a salad for lunches.
If you’re looking for some help on picking the right cut of fish at the grocery store, check out one of my previous posts about that very subject: 5 Tips for Choosing the Best Quality Fish.
If you're feeling iffy on how to approach chopping butternut squash, hop over to our YouTube channel for a video of me demonstrating my approach.
Enjoy and let us know what you think of this mouth-watering dish!
Salmon w/ Roasted Butternut Squash and Mushrooms
- 1 T olive oil
- 1 lb wild caught salmon fillets skin removed
- 8 oz mushrooms
- 1 large butternut squash
- Preheat even to 375 F.
- Peel and finely dice the top half of the squash (the neck).
- Toss w/ 1T olive oil + S&P and place in single layer on baking sheet.
- Roast for ~40-55 minutes, tossing occasionally, or until tender. Add mushrooms to baking sheet last 15min of cooking time.
- Season salmon with S&P and in the same oven, roast for 18-22 minutes or cooked through and flaky.