Peanut Butter Salmon with Butternut Squash, Apples, and Brussels Sprouts

Originally published April 14, 2016

Hey Everyone. These roast veggies are great on their own and made even better when you put salmon on top! I was working on homework and inspiration struck. I’ve had some apples in my refrigerator for weeks now and haven’t been craving them. I was planning on roasting my butternut squash and Brussels sprouts as I always do with coconut oil, maple syrup, and some salt and then realized apples would be an amazing addition! Then I started craving peanut butter and apples and knew I was going to make salmon with the veggies anyway. #Inspiration. A filling and delicious healthy dinner from my busy kitchen to yours. I hope you enjoy!


Veggies are sexy… I don’t care what anyone else thinks!


  1. 5 apples
  2. butternut squash (4 cups)
  3. brussel sprouts (4 cups)
  4. 1/4 cup maple syrup
  5. 2 tbsp coconut oil
  6. 2-4 salmon filets
  7. salt and pepper
  8. 2 tbsp natural peanut butter
  9. 2 tsp minced ginger
  10. 1 tbsp olive oil


  1. Preheat your oven to 400
  2. While the oven is heating chop your apples into 1/2 inch pieces, squash into 1 inch pieces, and remove the stem from the brussel sprout and cut into quarters. Spread your chopped veggies on a baking sheet.
  3. In a microwave safe bowl or measuring cup add coconut oil and maple syrup and microwave for a minute. Stir, and toss your veggies in this deliciousness. Then salt the veggies. Save 1/5th of this sauce for your salmon. 
  4. pbsalmon2
    Team salmon!

     Now place your salmon fillets on sheets of aluminum foil, enough to make each filet its own little pouch.

  5. Take the remaining coconut oil/maple syrup and add peanut butter, olive oil, and ginger. Stir Stir Stir! Once combined pour an even amount over each salmon filet.
  6. Make a pouch for your salmon and bake for 35 minutes with the veggies.
  7. Serve and Enjoy! Needs a bit of salt and pepper on the salmon.




The finished product!



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