Thyme-Roasted Salmon

Name: Thyme-Roasted Salmon
Ingredients: 1 medium acorn squash; 2 tbsp. olive oil; 1 tbsp. fresh thyme leaves; kosher salt; Pepper; 2 tbsp. honey; 1 1/2 lb. skinless salmon fillet; 1 small bunch kale; 3 tbsp. red wine vinegar

9 ingredients

9 steps

Ingredients

1 medium acorn squash
2 tbsp. olive oil
1 tbsp. fresh thyme leaves
kosher salt
Pepper
2 tbsp. honey
1 1/2 lb. skinless salmon fillet
1 small bunch kale
3 tbsp. red wine vinegar

Directions

1

Heat oven to 425 degrees F. Place the squash on a large rimmed baking sheet, toss with 1 tablespoon oil, scatter with half the thyme, and season with 1/2 teaspoon black pepper.
2

Roast for 15 minutes.
3

Push the squash to the outsides of the pan and drizzle with 1 tablespoon honey.
4

Place the salmon in the center, sprinkle with the remaining thyme and season with 1/4 teaspoon each salt and pepper.
5

Roast until the salmon is opaque throughout and the squash is tender, 8 to 12 minutes more.
6

Meanwhile, heat the remaining tablespoon oil in a large skillet over medium heat.
7

Add the kale, season with 1/4 teaspoon salt, and cook, stirring occasionally, for 3 minutes.
8

Drizzle with the vinegar and remaining tablespoon honey and bring to a simmer.
9

Serve with the salmon and acorn squash.