1. Heat oven to 425F. Place the squash on a large rimmed baking sheet, toss with 1 Tbsp oil, scatter with half the thyme and season with .5 tsp black pepper. Roast for 15 minutes.
2. Push the squash to the outsides of the pan and drizzle with 1 tbsp honey. Place the salmon in the center, sprinkle with the remaining thyme and season with 1/4 tsp each salt and pepper. Roast until the salmon is opaque throughout and the squash is tender, 8 to 12 minutes.
3. Meanwhile, heat the remaining tbsp oil in a large skillet over medium heat. Add the kale, season with 1/4 tsp salt and cook, stirring occasionally, for 3 minutes. Drizzle with the vinegar and remaining tbsp honey and bring to a simmer. Serve with the salmon and acorn squash.
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|Serving Size: 1 Serving (330g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 71 (24%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 88.5mg||27 %|
|Sodium 171mg||6 %|
|Potassium 1095mg||29 %|
|Total Carbohydrate 19.4g||6 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 17g|
|Protein 36g||51 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 292
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