Thyme-Roasted Salmon

1. 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. 2

   Roast for 15 minutes.

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

   Serve with the salmon and acorn squash.

* Per serving · 4 servings · Values may vary.

No additional tips available.