I’m all about quick and easy…recipes that is, and although this was not my original idea for the day, it worked nonetheless. I was actually trying to make a seared wasabi tuna thing recommended by my assistant Jennifer, however, my local TJ’s had neither tuna nor wasabi.  So, salmon had to do the trick.

With my lovely LBC minion Caitlin (she actually preferred to be called that btw) joining me for dinner (one of the benefits of working with me as a coaching client includes home-cooked meals, witty banter and thought-provoking conversation), we decided on a Dijon mustard salmon with spicy baked butternut squash.

We have to say, we’re pretty proud of ourselves.

She had a beer.

Two actually.

And a pretty sweet-fairy-tree-pony-gnome tattoo that covers her entire back.  Meaning, she’s a pretty kick-ass gal.  I am proud to have the coolest clients in Boston.

Oh. And we both had dark chocolate.  Yum.

Post-LBC approved.

We liked it so much we wanted to share it with you.  And hope you enjoy it as well.

Beer, chocolate, and all.

Honey Dijon Salmon

Roasted Butternut Squash

Directions:

  1. Combine the mustard, honey, lemon and sea salt in a bowl and spread over the salmon and allow to marinate for 20-30 minutes in a glass baking dish.
  2. Place the diced up butternut squash in a large mixing bowl with the oil and the spices, making sure to coat all the sides of the butternut squash.
  3. Spread the butternut squash in a single layer on a baking sheet and cook in a 400-degree oven for 30-40 minutes or until very fork tender.
  4. Keep the oven on and place the salmon in for 10-15 minutes until flaky and cooked throughout.
  5. As an option, you can also make more of the marinade and spread on top.

Great with a side of fruit or avocado.

4 Responses

  1. Should the salmon be cut into smaller portions or do you recommend baking it as one piece? Also, do you recommend baking the salmon separately, not with the last 15 minutes of squash baking time?

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