Lemon Garlic Salmon with Roasted Butternut Squash and Brussels Sprouts
- 2 salmon filets 8-12oz
- 2 tbsp. minced garlic
- Juice of half a lemon
- 1 tbsp. paprika
- 1 tsp. sea salt
- 2 tbsp. olive oil
- Place all ingredients in large bowl and marinate for 2 hours in refrigerator. Pre-heat oven 450 ˚F, lay filets on cooking sheet and broil for 5 minutes on each side.
Squash and Brussels: Cube half butternut squash and 2-3 cups of Brussels sprouts. Place in baking pan; mix with 2 tbsp. olive oil and a pinch of sea salt. Cover with foil and bake at 375˚F for 25 minutes.