It feels like months since I’ve written an actual blog about something reasonable that I would cook in my kitchen without 500+ Indonesian spices. Given it’s winter and soup season, it’s about time. As many of you know, I’m a huge proponent for salmon (Omega-3) and all of the veggies possible. Normally, I would say just steam up some broccoli and call it day… but it’s fall! Where would the fun be in that? That’s why I added some root vegetables, namely carrots, and a squash to the mix.
- 2 salmon fillets (defrosted)
- 1 butternut squash, thinly chopped
- 1 carrot, chopped
- Spiced as you like (I tried rosemary, salt and pepper).
- This is a simple one. Preheat the oven to 450F/232C. While it’s heating up, do all of your prep work. The most time will be spent with the butternut squash… so prepare your arm muscles, it’s a fun time!
- Oil/Butter up a baking dish, and place the salmon at the butter and layer over pieces of the squash and carrots (think about how the pieces should be baked) and spice over with more oil and the spices you want. I opted for rosemary because I adore it… and it goes with practically everything.
- Place it in the oven for 20 minutes.
- Smell and eat
I promise you, this recipe is not difficult. In fact, I feel a bit lazy and bad about putting it as the week’s cooking post (even if it’s a day week). Regardless, it’s extremely healthy for all of you also binging on unhealthy foods in the greyer months of the year. I find it’s also very filling and passed for lunch and dinner on the same day. Quick tip: some additional feta cheese on top after heating it really hit the spot. Let me know if you have any other great ideas for how to adapt it (I was thinking spinach and maybe some pesto to spice it up!)