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Rosemary Salmon with Butternut Squash Spinach and Cranberries

April 20, 2018

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1- organic butternut squash pealed and cubed  (Whole Foods and Costco has them sometimes) 

3- fresh Atlantic salmon 4-6 ounce filet (will be darker in color than farm raised and have less striations in the fish)

1/4 cup - organic dried cranberries  (these often contain sugar so use in moderation) 

3- hand fulls of organic spinach 

organic rosemary

1- organic lemon 

1- tablespoon of organic butter 

 

Preheat oven to 350. Season the salmon with salt and pepper. Next, squeeze 1/2 of the lemon over the salmon, place rosemary on top the salmon filet, and slice the other half of lemon the salmon to put over the rosemary. Bake in oven for 20 minutes. Saute' the butternut squash with seasoning and butter for about 15-20 minutes until cooked. Next, add in about three hand fulls of spinach and the 1/4 cup of dried cranberries. Saute' with butternut squash until spinach is cooked. 

 

 

 

 

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