Garlic & Dill Sheet Pan Salmon with Butternut Squash and Asparagus : Stacey Mattinson, RDN

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill is more shelf-stable, while parsley is often cheaper.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is a budget-friendly alternative.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Trout provides similar flavors and texture, while tilapia is more affordable.

Preheat the oven to 400°F (200°C).

Prepare the butternut squash by adding 1 teaspoon of olive oil, sea salt, black pepper, and MSG seasoning; mix thoroughly with hands.

Place the butternut squash on a lined baking sheet and put it in the preheated oven.

Chop the asparagus into small bite-sized pieces after rinsing it off; discard any wimpy tops.

Prepare the asparagus in the same way as the butternut squash with olive oil, sea salt, black pepper, and MSG seasoning; toss with hands.

Set aside the prepared asparagus.

Juice one whole lemon into a separate bowl to remove seeds.

Remove the leaves from the dill sprig, mince the leaves, and set aside.

Chop the garlic, removing the outer casing and hard end, then mince it.

On a sheet pan, add 1 teaspoon of olive oil and spread it around with the back of a teaspoon.

Add the minced garlic, lemon juice, and fresh dill on top of the salmon.

If the lemon juice is too much, do not add all of it; alternatively, whisk together the toppings and pour over the salmon.

Add the salmon to the oven with the butternut squash, placing both vertically on the middle rack.

Cook for another 15 to 20 minutes until the salmon is cooked through and no longer pink in the middle.

Check the internal temperature of the salmon, aiming for 145°F (63°C).

If the salmon has skin, it should peel off easily using a spatula.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens