Do future you a favor: Cook a big batch of Roasted Butternut Squash & Kale, tuck ’em away in your freezer and stir up this quick dinner... whenever!
Recipe by Jackie Newgent, RDN
- 2 cloves garlic, finely chopped
- 3 tbsp. olive oil
- 4 cups Roasted Butternut Squash & Kale
- 1 can or package (15 to 17.6 oz.) cooked lentils
- 2/3 cup vegetable stock
- 2 tsp. red wine vinegar
- 4 salmon fillets (5 to 6 oz. each)
In saucepan, cook garlic in 1 tbsp. oil over medium-high until fragrant, 1 minute. Add next 4 ingredients. Cook, stirring often, until hot, about 12 minutes; season. Season salmon; in large skillet, cook in remaining 2 tbsp. oil over medium-high until just opaque in center, 2 to 3 minutes per side. Serve over vegetables and lentils.