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Roasted Chipotle Butternut Squash and Wild Salmon

Day 7 Dinner: Butternut Squash + Salmon on Sauteed Spinach

Prep Notes:

  • Use remaining cut butternut squash from Day 3.
  • Roasted Squash + Salmon With Sauteed Spinach

    C&J Nutrition

    Roasted Chipotle Butternut Squash and Wild Salmon


    1. Roasted Squash
      1 1/2 cups cubed butternut squash
      2 teaspoons olive oil
      1/2 teaspoon minced garlic
      1/4 teaspoon kosher salt
      1/8 teaspoon chipotle chili powder
      1/8 teaspoon cumin
    1. Salmon + Spinach
      1/2 teaspoon lemon juice
      6 ounces wild salmon, fresh or frozen and thawed (Vegetarian swap: 1 cup canned white beans, rinsed and drained)
      1 teaspoon olive oil
      1/2 teaspoon minced garlic
      4 cups baby spinach leaves


    1. Preheat the oven to 400ºF; line a baking sheet with parchment paper or foil.
    2. In a small bowl, mix 2 teaspoons olive oil with 1/2 teaspoon garlic, salt, chili powder, and cumin. Place butternut squash in the center of the sheet and drizzle with 2/3 of the olive oil mixture, tossing to coat. Spread the butternut squash out on the sheet evenly. Bake for 10 minutes.
    3. Meanwhile, add lemon juice to the remaining olive oil mixture. Brush the top and sides of the salmon with remaining spiced olive oil. After squash has been roasting for 10 minutes, remove the baking sheet from the oven and add salmon to the sheet, making room in the center for the salmon by moving the squash to the outsides. Bake until salmon is flaky and tender and butternut squash is tender, about another 10 minutes.
      Vegetarian swap: Add lemon juice to the remaining spiced olive oil; toss the beans with oil mixture. Add beans to the roasting squash tray during the last 10 minutes of the butternut squash cooking.
    4. Saute spinach in 1 teaspoon olive oil along with remaining 1/2 teaspoon garlic in a medium skillet until wilted.
    5. Serve butternut squash and salmon alongside sauteed spinach.


    Calories: 481.1
    Protein: 38.6 g
    Carbohydrate: 28.9 g
    Dietary Fiber: 6.355 g
    Total Sugars: 5.049 g
    Total Fat: 24.9 g
    Saturated Fat: 3.644 g
    Sodium: 440.6 mg

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