Ingredients:

1 wild-caught salmon fillet
1 cup cauliflower, chopped
1 cup butternut squash, peeled, diced
2 TB olive oil
seasonings: garlic powder, oregano, paprika, basil, salt/pepper (your choice!)

Instructions:

Preheat the oven to 425 degrees Fahrenheit. Line 2 baking sheets/pans (I recommend a smaller baking pan with higher sides such as a 8x10 for the salmon and a larger, flatter sheet with lower sides for the veggies such as a 9x12) with foil and use 1/2 TB olive oil to lightly "grease" the foil. Place the salmon fillet on one baking pan, drizzle with the other 1/2 TB olive oil and rub desired seasonings. Cover the salmon with another piece of foil and press around the edges to "seal". Toss the cauliflower and butternut squash together in a bowl with 1 TB olive oil + the rest of your desired seasonings. Mix well and spread onto the second baking sheet. I personally like to leave this uncovered to get a nice "roasted" texture, but you can cover it if you like your veggies softer or if you don't want to oil to spatter in the oven. Bake both salmon + veggies for 20-25 min depending on the oven. Salmon should be light pink and fully cooked through. Veggies should be soft or lightly browned. Enjoy!

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