Easy Roasted Salmon Side Recipe
Prep Time:
15 minutes
Cook Time:
1 hour
Servings:
6 to 8 servings
Ingredients
  • 2 cups spiralized butternut squash
  • 2 cups spiralized zucchini
  • 3 tablespoons melted coconut oil
  • Kosher salt and freshly ground black pepper
  • 1- to 3-pound side of salmon, skin removed
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon paprika
  • Sea salt
Directions
  1. Preheat the oven to 350°F. Line 2 rimmed baking sheets with parchment paper.
  2. To prepare the crunchies, in a large bowl, toss together the squash, zucchini, oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Transfer the squash and zucchini to the prepared baking sheets. Make sure you don't overcrowd the baking sheets. If you need one more sheet, please use it. Bake until crisp, 30 to 40 minutes, tossing the veggies halfway through baking to prevent burning. Remove from the oven and set aside. If the squash and zucchini aren't as crispy as you'd like them, reduce the oven temperature to 300°F and let them bake longer. Check on them every 10 minutes.
  3. To prepare the salmon, preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
  4. Place the fish on the prepared baking sheet and season with salt and pepper. Rub the paprika into the salmon flesh. Bake until golden and firm to the touch, about 10 to 15 minutes per pound. Transfer the fish to a serving dish. Before serving, scatter the crunchies over the salmon. Sprinkle a little sea salt over the top. The dish may be served hot or at room temperature.