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Smoky Salmon Butternut Squash Tacos

Smoky Salmon Butternut Tacos - Complete with lime crema! So simple, healthy, and flavorful. Sometimes you just need an easy weeknight meal during the busy holiday season. These tacos are it! Wild-caught salmon, smoked paprika, butternut squash, Brussels sprouts, lime crema. Come and try it out! | rootsandradishes.com

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This smoky salmon and butternut squash taco recipe is super simple and perfect for easy weeknight meals! Salmon flavored with smoked paprika and garlic, butternut squash, Brussels sprouts, lime crema.

Ingredients

Scale
  • 1 lb wild caught salmon
  • olive oil
  • dash of salt
  • 2 tsp garlic powder, plus more for the lime crema
  • 2 tsp smoked paprika
  • 1 medium butternut squash (or 3 cups pre-cubed squash)
  • 2 cups Brussels sprouts, shredded
  • 1 cup full fat plain Greek yogurt (or sour cream)
  • juice and zest of two limes
  • corn tortillas
  • optional for topping: feta, avocado, cilantro

Instructions

  1. Preheat oven to 400 degrees and line a sheet pan with foil or parchment paper.
  2. For the salmon: Brush salmon with olive oil. Sprinkle on salt, garlic powder, and smoked paprika so that it covers the top of the salmon evenly.
  3. For the squash & sprouts: Cut the ends off of the butternut squash and slice it in half. You can scoop out the seeds before or after it's done cooking. Brush the flat side of the squash with olive oil and give it a generous pinch of salt. Place it face down on the sheet pan with the salmon. Toss shredded Brussels sprouts in olive oil and salt, and place on the sheet pan, distributing evenly across any open surface area.
  4. Bake for about 15-18 minutes or until salmon is done. Remove salmon from sheet pan and return to the oven for 15-20 more minutes. Check about halfway through to be sure the Brussels sprouts aren't burned (they'll cook more quickly when shredded). Remove them from the sheet pan if necessary, otherwise let everything cook until slightly browned and the squash is cooked through completely. Remove from oven and allow to cool for a few minutes before cutting squash into cubes.
  5. For the lime crema: While the salmon and veggies are in the oven, whisk together yogurt (or sour cream), lime juice, zest, and a dash of garlic powder (adjust to taste... but start small so you don't overdo it ;)).
  6. Assemble the tacos: Warm the corn tortillas a bit if you'd like, then just layer salmon, butternut squash, and Brussels sprouts in each one. Top with lime crema, cilantro, avocado, and/or feta. (I kinda like all of it on at once... :))