OK guys, this one pan Whole30 butternut squash salmon is literally my favorite go to dinner lately.
I love this one pan Whole30 butternut squash salmon because it’s so flavorful and literally the easiest dinner to make.
If there’s an easy and delicious dinner to make while trying to eat healthy, it’s this one pan Whole30 butternut squash salmon. When I see easy, I mean really easy.
Simply put precut butternut squash on a pan and toss it with coconut oil or rendered bacon grease. Then just season with fresh rosemary, salt and pepper. You let it bake for a while to get that nice caramelized texture. Then in the last few minutes of baking, simply top with your seasoned salmon and finish.I will say that my husband wasn’t a big butternut squash fan before this recipe. I love that now when I make it, I see him picking around for the most caramelized pieces and saying “Yummmm, those are good”.
When paired with the salmon, this rosemary butternut squash is the perfect side dish. I do highly recommend using fresh rosemary as it is so fragrant and flavorful. Just make sure to chop it up really small.
I adore rosemary and use it in a lot of my recipes actually. It’s great in our oaty chicken nuggets or even our rosemary and grapefruit honey mocktail. It’s also delicious in my friend Erin’s winter vegetable and orzo soup over at meaningful Eats.
I’m all about one pan dishes because as a busy mama, this just makes dinner time so much easier. I also like meals that the whole family can enjoy but that also adhere to Whole30 standards. This is because I enjoy eating that we as much as possible now that my own whole30 is complete.
- 2 lbs. pre-cubed butternut squash
- 1/3 C coconut oil or bacon grease
- 4-6 salmon fillets
- 1 to 2 T fresh chopped rosemary
- 2 tsp. salt
- 1/2 tsp. black pepper
- Preheat oven to 400°
- On a baking sheet, toss the butternut squash in oil and spread out
- Sprinkle with rosemary, salt and pepper
- Bake at 400° for 25 to 30 minutes then remove from oven
- Place salmon fillets on the sheet and sprinkle each with salt and pepper to season
- Bake another 8 to 10 minutes or until cooked through but not dry
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*Photos and video by Amie Pendle