Careme

Ingredients

• Salmon sockeye fillet 1 lb $11.99/lb sale
• Butternut squash 1 lb $1.49/lb
• Organic kale or kale bunch 1 bunch or 1 ct $2.49-2.99
• Garlic 2 cloves $1.50 each
• Jumbo yellow onion 1/2 lb $1.49/lb
• Fresh lemon 1 lemon $1.69 each or lemon juice $2.50
• Olive oil 2 tbsp pantry
• Salt and black pepper to taste pantry
• Optional rosemary or thyme 1 tsp chopped $2.79

Instructions

1. Prep 1 lb salmon sockeye fillet ($11.99/lb sale) by patting it dry and cutting into 2 portions. Peel and cube 1 lb butternut squash ($1.49/lb) into 3/4-inch pieces. Strip and chop 1 bunch kale (about $2.49-$2.99), thinly slice 1/2 lb jumbo yellow onion (about $0.75), mince 2 garlic cloves from 1 garlic bulb ($1.50 each), and cut 1 lemon ($1.69 each) in half.
2. Heat the oven to 425°F. Toss the 1 lb cubed butternut squash with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and if using, 1 tsp chopped rosemary or thyme ($2.79). Spread on a sheet pan and roast for 15 minutes.
3. After the squash has roasted 15 minutes, push it to one side of the pan or use a second pan. Add the 2 salmon portions, rub with 1 tsp olive oil, season with 1/2 tsp salt and 1/4 tsp black pepper, and squeeze over half the lemon. Roast the salmon and squash together for 10-12 minutes, until the salmon flakes easily and the squash is tender and browned.
4. While the salmon cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add the 1/2 lb sliced yellow onion and cook 4-5 minutes until softened. Add the 2 minced garlic cloves and cook 30 seconds. Add the chopped kale with 2 tbsp water, 1/4 tsp salt, and a pinch of black pepper. Cover and cook 3 minutes, then uncover and sauté 2-3 minutes more until tender.
5. Plate the roasted 1 lb salmon with the full pan of squash and the garlicky kale. Serve with the remaining half lemon squeezed over the top.