Go Back Email Link
–+ servings
Print Pin
5 from 1 vote

Blackened Fish with Roast Kabocha, Red Onion and Spinach Salad

Cutting the squash into small pieces and roasting it in high heat means this salad comes together relatively fast. Then fish gets added to the same baking tray for an easy and flavorful one pan dinner.
Course Main Course
Cuisine American
Keyword american, dairy-free, dinner, easy, egg-free, fish, kabocha, lunch, main, nightshade-free, nut-free, seafood, spinach, squash
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Calories 364kcal
Author Jenny Ross

Ingredients

Salad

  • 1/2 pound kabocha squash diced into 1/2-inch pieces
  • 1/2 red onion sliced into 1/2-inch thick slices
  • 1 tablespoon avocado oil
  • 1 tablespoon gluten-free soy sauce or 2 tablespoons coconut aminos
  • 1/2 tablespoon monk fruit powdered, omit if using coconut aminos
  • 1 tablespoon lemon juice
  • 4 ounces baby spinach

Fish

  • 1 pound tilapia or mahi mai, or other firm white fish
  • 1 tablespoon gluten-free soy sauce coconut aminos
  • 1/2 tablespoon monk fruit powdered, omit if using coconut aminos
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika omit for nightshade-free
  • 1/2 teaspoon garlic powder omit for nightshade-free
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon celery salt
  • 1/8 teaspoon cumin
  • 1/8 teaspoon allspice

Instructions

  • Preheat the oven to 450ºF and line a rimmed sheet pan with foil and rub with a bit of avocado oil. Add the kabocha and red onions along with oil, soy, and sweetener. Toss to coat evenly. Bake at 450ºF for 20 minutes, or until the squash is tender when tested with a fork.
  • While the squash and onions roast, stir together the spices for the fish. Set aside.
  • When the squash is tender, push it to one side of the baking tray. Lay the fish on the now empty side, season with coconut aminos and sprinkle with seasoning. Return to oven and bake for another 10 minutes, or until fish flakes easily when tested with a fork.
  • Remove from oven, add the spinach to the squash and onions and toss to combine. The heat from the vegetables and tray will mostly wilt the spinach. Season with a bit of lemon juice and serve the fish with the roasted salad along side.

Notes

Protein:Energy Ratio: 2.04
Nutrition for squash salad alone: Calories: 130 cal, Carbs: 15g, Fiber: 3g, Fat: 7g, Protein: 4g, Protein:Energy Ratio: 2.04, Protein:Energy Ratio: 0.21

Nutrition

Calories: 364kcal | Carbohydrates: 18g | Protein: 51g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 113mg | Sodium: 1467mg | Potassium: 1543mg | Fiber: 5g | Sugar: 4g | Vitamin A: 7859IU | Vitamin C: 32mg | Calcium: 134mg | Iron: 5mg