Pan-Seared Salmon & Rosemary Acorn Squash
Flaky, tender salmon fillets with crispy skin, paired with naturally sweet acorn squash roasted with rosemary and quick-wilted fresh spinach.
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Ingredients
- 2 salmon fillets (about 6 ounces each)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 medium acorn squash
- 1 sprig fresh rosemary, chopped
- 2 cups fresh spinach
- 1 tablespoon lemon juice
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