Roasted Beets & Yellow Squash with Sautéed Kale and Salmon

Ingredients

***For AIP, Swap Black pepper – Omit entirely, or add extra herbs like thyme, rosemary, or dill for flavor. Paprika – Use turmeric or ginger for a warm flavor, or simply omit***

For the Roasted Veggies

• 2 medium beets, peeled and sliced
• 1–2 yellow squash, sliced into half-moons
• 1–2 tbsp olive oil
• Salt & pepper to taste
• Optional: fresh thyme or rosemary

For the Sautéed Kale

• 1 bunch of kale, stemmed and chopped
• 1 tbsp olive oil
• 2 garlic scapes (or 2 cloves garlic), chopped
• Salt, pepper, and a splash of lemon juice

For the Salmon

• 2–4 salmon fillets (4–6 oz each)
• 1 tbsp olive oil
• Salt and pepper
• Optional: paprika, lemon zest, or dill

 

Instructions

1. Roast the Beets & Squash

• Preheat oven to 400°F (200°C).
• Toss beets with half the olive oil, salt, pepper, and herbs. Spread on a lined baking sheet.
• Roast for 10 minutes, then toss yellow squash with remaining oil and add to the sheet.
• Roast another 20–25 minutes, until tender

2. Sear the Salmon

• Season fillets with salt, pepper, and desired herbs. Heat a skillet over medium-high with a bit of oil. Cook skin-side down for ~4 minutes, then flip and cook another 3–4 minutes until just cooked through.

3. Sauté the Kale

• Heat olive oil in a skillet over medium heat.
• Add garlic scapes and sauté 2 minutes.
• Add kale and toss. Cook 5–8 minutes until wilted and tender.
• Season with salt, pepper, and a splash of lemon juice

****This article is for informational and educational purposes only. It does not constitute medical advice, diagnosis, or treatment, and is not a substitute for a conversation with a qualified healthcare provider. Individual health needs vary. If you have questions about your health, we invite you to schedule a consultation with one of our providers.