Careme

Ingredients

• 365 by Whole Foods Market Sockeye Salmon Fillets, 10 OZ 1 package $11.99
• Butternut Squash 1 small, about 1 to 1 1/4 lb $1.49
• Organic Green Kale about 4 cups chopped $2.99
• Lemon 1 $0.99
• Organic Dill Bunch 2 tablespoons chopped $2.49
• Organic Garlic, 3 CT 2 cloves $2.89

Instructions

1. Prep the oven to 425°F. Peel, seed, and cut 1 small Butternut Squash ($1.49) into 3/4-inch cubes. Strip and chop about 4 cups Organic Green Kale ($2.99). Mince 2 cloves from the Organic Garlic, 3 CT ($2.89). Chop 2 tablespoons Organic Dill Bunch ($2.49). Zest half of 1 Lemon ($0.99) and cut it into wedges.
2. Toss the cubed Butternut Squash ($1.49) with 1 tablespoon oil, half the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a sheet pan or ovenproof skillet. Roast for 15 minutes.
3. Pat dry 1 package 365 by Whole Foods Market Sockeye Salmon Fillets, 10 OZ ($11.99). Season the salmon with the lemon zest, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon oil. After the squash has roasted 15 minutes, add the salmon to the pan and roast 8 to 10 minutes more, until the salmon flakes easily.
4. While the salmon cooks, heat 1 teaspoon oil in a skillet over medium heat. Add the remaining minced garlic from the Organic Garlic, 3 CT ($2.89) and cook 30 seconds. Add 4 cups chopped Organic Green Kale ($2.99) with 2 tablespoons water. Cook 3 to 4 minutes, tossing, until tender. Squeeze in a wedge of Lemon ($0.99) and season lightly with salt and pepper.
5. Sprinkle the roasted salmon and squash with 2 tablespoons chopped Organic Dill Bunch ($2.49) and another squeeze of Lemon ($0.99).
6. Serve the sockeye salmon with the roasted butternut squash and the lemony kale on the side. Drink pairing: lightly oaked Chardonnay or Sauvignon Blanc both complement the dish beautifully.