Seared salmon with roasted butternut and kale.

• Salmon — 6 oz (1 fillet)
• Butternut squash — ⅓ cup, cubed
• Kale — 1 cup
• Garlic-infused olive oil — 1 Tbsp
• Lemon
• Sea salt & pepper

1. Roast the butternut at 425°F (220°C) 18–20 minutes.
2. Sear the salmon skin-side down 4–5 minutes, flip under a minute to 120–130°F (49–54°C).
3. Wilt the kale in the oil. Bowl up butternut, kale and salmon; finish with lemon.

Roast the butternut at 425°F (220°C) on the same parchment for the whole week — it keeps refrigerated 5 days and reheats fast in a pan.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Crisp-skin sear per Serious Eats' Food Lab: dry, cook mostly skin-side to 120–130°F (49–54°C), brief flip.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.