Lemon Dill Salmon
Spinach and Butternut Squash
  • freezable, skinny
Lemon Dill Salmon
Spinach and Butternut Squash
  • freezable, skinny
Servings:

Ingredients

Prep
  • 6 8oz salmon filets
  • 2 T lemon juice
  • 1/3 cup white wine
  • 1 green pepper
  • 1 t minced garlic
  • 1 T dill
  • 1/2 cup coconut milk
  • 3 T ghee or butter
  • 2 t Dijon mustard
  • Sea salt & pepper to taste
On Cooking Day
  • 16 oz frozen spinach
  • 16 oz frozen butternut squash

Instructions

To Assemble
  1. Add all ingredients to large zipper bag and squish gently to combine and coat.
To Cook
  1. Remove salmon from bag and place on baking sheet. Broil for 2-3 minutes per side or until salmon reaches desired temp.
  2. Prepare spinach and squash according to package directions.

Ingredients

Prep
  • 6 8oz salmon filets
  • 2 T lemon juice
  • 1/3 cup white wine
  • 1 green pepper
  • 1 t minced garlic
  • 1 T dill
  • 1/2 cup coconut milk
  • 3 T ghee or butter
  • 2 t Dijon mustard
  • Sea salt & pepper to taste
On Cooking Day
  • 16 oz frozen spinach
  • 16 oz frozen butternut squash

Instructions

To Assemble
  1. Add all ingredients to large zipper bag and squish gently to combine and coat.
To Cook
  1. Remove salmon from bag and place on baking sheet. Broil for 2-3 minutes per side or until salmon reaches desired temp.
  2. Prepare spinach and squash according to package directions.
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