Ingredients:

  • 1 lb acorn squash, peeled and diced into 1/2 inch cubes
  • 8 oz baby bella mushrooms, halved or quartered
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp dried thyme
  • 4 (6 oz) salmon fillets, skin-on
  • 1 tbsp melted butter
  • 1 lemon, thinly sliced into rounds
  • 1/2 tsp paprika
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Dice the acorn squash into uniform 1/2 inch cubes to ensure synchronized cooking with the salmon.
  3. In a large bowl, toss the diced squash and mushrooms with 2 tbsp olive oil, minced garlic, salt, pepper, and thyme. Spread in a single layer on the baking sheet, leaving four spaces for the salmon.
  4. Pat salmon fillets dry with paper towels. Brush tops with melted butter and season with paprika, salt, and pepper.
  5. Place salmon fillets into the open spaces on the pan and top each fillet with lemon slices.
  6. Bake in the center rack for 15–20 minutes until salmon reaches an internal temperature of 135°F–140°F (57°C–60°C) and squash is golden-brown.
  7. Remove from oven and immediately sprinkle with grated Parmesan cheese and chopped fresh parsley.