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Glazed Salmon with Roasted Beets, Butternut Squash and Avocado
A delicious blend of salmon and vegetables, with various succulent textures, and amazing, strong flavors. Nutrition (per serving) Carbs: 40 g Fiber: 18 g Net carbs: 22 g Calories: 826 Cal Ingredients (per serving) -0.5 lb wild caught salmon filet -1 medium beet -1 medium avocado -0.25 medium butternut squash -1 oz balsamic vinegar -0.5 teaspoon salt -1 oz fish seasoning Instructions 1) Dice the beets and butternut squash 2) Spray a flat pan with small amount of vegetable oil, place the diced beets and squash, and spray with vegetable oil again. Place the pan in the oven at 375 F, for 25 minutes, or until the beets are soft and the squash has a starchy texture, almost like baked sweet potato 3) While the beets and squash are baking, crust the salmon with the fish seasoning. Spray a skillet with vegetable oil and place on medium heat. Once the skillet s hot, place the salmon filet in it. Cook on each side for approximately 2 minutes. Then, pour the balsamic vinegar over the salmon in the pan, and cook on each side for an additional minute, until the vinegar forms a shiny glaze over the salmon 4) Dice the avocado 5) Toss the beets, squash and avocado, and serve on the side with the salmon |