Miso Salmon with Acorn Squash

Ingredients

1 acorn squash

1 TBSP extra-virgin olive oil

salt and pepper to taste

4 salmon filets

2 TBSP lemon juice

3 TBSP mild yellow miso paste (refrigerated, not any other)

¼ cup sesame oil

1 acorn squash

1 TBSP (15 ml) extra-virgin olive oil

salt and pepper to taste

4 salmon filets

2 TBSP (30 ml) lemon juice

3 TBSP (45 ml) mild yellow miso paste (refrigerated, not any other)

60 ml sesame oil

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Dietary Therapies

IBD-AID P1

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Nut Free

Preheat oven to 400°F (205°C).
Cut acorn squash in half, drizzle with olive oil and season with salt and pepper.
Put on pan and roast in oven for 30 minutes.
Place salmon in a non-stick oven proof pan and set aside.
In a small bowl, whisk together the lemon juice, miso paste, and sesame oil to make a dressing.
Drizzle 3 tablespoons of the dressing over salmon and set the remaining dressing aside.
Bake the salmon for 15 minutes at the same temperature along with squash.
After squash is done scoop the pulp and mash until smooth.
Top each salmon filet and acorn squash with extra miso sauce and serve.