Salmon With Spinach And Roasted Butternut Squash

• 1 lemon rinsed and sliced
• 1 1/4 pounds salmon fillet cut into 4 pieces
• pepper
• 16 ounces butternut squash packaged diced
• olive oil spray
• 4 tablespoons white balsamic vinegar
• 4 tablespoons olive oil
• 1 tablespoon maple syrup or honey
• 1 teaspoon whole grain mustard
• 6 cups spinach organic, rinsed and spun dry
• 2 cups red cabbage sliced, rinsed and spun dry
• micro greens Garnish:

1. Set oven temperature to 400 degrees.
2. Fill a 2-quart pot with water and add the lemon slices. Season the water with salt and pepper, about 1/2 teaspoon each. Bring the water to a boil, add the salmon, turn off the heat; cover and let sit until ready to serve.
3. Depending on the size of the squash, you may want to cut into smaller 1-inch, sized pieces so that it cooks quickly. Coat a baking sheet with olive oil spray. Arrange the squash in a single layer. Lightly coat the squash with olive oil spray and season with salt and pepper. Roast for 15 minutes or more if needed until tender.
4. Combine the olive oil, vinegar, maple syrup and mustard in a small mixing bowl. Whisk until blended.
5. Transfer the spinach and cabbage to a large salad bowl. Toss with half of the salad dressing. Season with salt and pepper.
6. Arrange the spinach and cabbage on four dinner plates. Place a piece of salmon on each. Season the salmon with salt and pepper. Spoon the remaining salad dressing on the salmon and garnish with micro greens.
7. Visit www.healthykitchen.com for more recipes.

lemon, salmon fillet, pepper, butternut, olive oil spray, white balsamic vinegar, olive oil, maple syrup, whole grain mustard, spinach organic, red cabbage

Taken from www.yummly.com/recipe/Salmon-with-Spinach-and-Roasted-Butternut-Squash-1304062 (may not work)