Roasted Kale, Radish & Winter Squash Bowl with Salmon
A protein-packed roasted bowl featuring kale, radish, and winter squash topped with salmon for over 20g of protein per serving.
- Prep Time: min
- Cook Time: min
Servings:
2 servings
(originally 3 servings)Ingredients(scaled)
- 2 pieces salmon fillets
- ⅔ pound winter squash
- 4 cups kale
- 8 pieces radishes
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 ⅓ tablespoons lemon juice
- ⅔ teaspoon salt
- ⅓ teaspoon black pepper
- ⅔ tablespoon optional toppings: sesame seeds
Instructions
- Preheat oven to 425°F (220°C).
- Cube the winter squash and toss with 1 tablespoon olive oil, salt, and pepper. Roast on a sheet pan for 20 minutes.
- Thinly slice radishes and mince garlic. Toss kale with 1 tablespoon olive oil, lemon juice, and a pinch of salt.
- Push squash pieces to the edges of the sheet pan, place salmon fillets in the center, drizzle with a little olive oil, salt, and pepper.
- Roast for 12-15 minutes, until salmon flakes easily and squash is tender.
- Meanwhile, sauté kale in a skillet over medium heat for 2-3 minutes until wilted.
- Assemble bowls: divide kale, roasted squash, and radishes into three bowls; top each with a salmon fillet.
- Sprinkle with sesame seeds if using. Serve warm.
Nutritional Estimates
Per serving · 2 servings total
| calories | — |
|---|---|
| protein | — |
| carbohydrates | — |
| fat | — |
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