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Parve
Easy
4 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
A delicious and easy main course I like to serve when I’m hosting.
5 eight ball squash (or 4 to 5 large zucchini), cut into quarters
1 bunch of radishes, cut in half
2 pounds of salmon (I like to get the skin removed at the fish counter)
1 lemon, cut into thin slices
1 head of garlic, cut in half
1 to 2 teaspoons Haddar Kosher Salt
Preheat oven to 425 degrees Fahrenheit.
Toss the cut squash, radishes and garlic halves with about one tablespoon olive oil and a generous amount of kosher salt, about 1/2 to one teaspoon (I like to toss directly on a baking sheet!). Note: garlic halves should be placed flat side down on the sheet pan.
Place baking sheet with your veggies in the oven and roast for 20 minutes.
While your veggies are in the oven, season the salmon on all sides with one and 1/2 teaspoons kosher salt.
Remove the veggies from the oven, make some room for the salmon and place the salmon skin side down (if you kept the skin on) on the sheet pan. Top the salmon with the lemon slices and drizzle one tablespoon of olive oil over the top.
Place sheet pan in the oven and roast for 16 minutes.
Transfer salmon and veggies to a serving platter and enjoy!
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