Squash & Couscous Salmon Sheet Pan
An easy & delicious one sheet pan meal for fall! Love this for a quick weeknight option when you don’t have it in ya for a ton of dishes.
YOU’LL NEED:
2/3 cup of jumbo Pearl couscous
1 medium butternut squash, peeled and diced
14 ounce can of diced tomatoes, drained
1/2 cup of low sodium chicken broth
1 teaspoon of sea salt
1/2 teaspoon of black pepper
1/2 teaspoon of paprika
1/2 teaspoon of ginger
1/2 teaspoon of cumin
1/4 teaspoon of cinnamon
1/4 teaspoon of all spice
2 cloves of minced garlic
Large handful of baby spinach
2-3 fillets of salmon
HOW TO:
1. Pre-heat the oven to 400. Combine all seasonings in a bowl.
2. On a large greased baking tray, spread out the squash and toss with the oil. Stir in the tomatoes, garlic, and broth and sprinkle with half of the seasoning and then toss to coat. Bake for 20 minutes.
3. Remove from the oven and stir in the spinach. Place the salmon on top of the squash mixture and sprinkle the remaining spices over top of the tray. Place back in the oven for 12-15 minutes or until the salmon is cooked through.
4. While the salmon bakes, cook the couscous according the packing directions. Drain and set aside.
5. Once done, take the salmon tray out of the oven. Add the couscous and mix well. Serve and enjoy!