From the October/November 2018 issue
Serves 4

Ingredients

  • 2 medium acorn squash
  • 1 pound wild salmon
  • 1 TBSP fresh lemon juice
  • Sea salt, to taste
  • 1 TBSP coconut oil
  • 1/4 tsp ground nutmeg
  • 1 TBSP extra-virgin olive oil
  • 1 medium shallot, thinly sliced
  • 8 cups chopped kale
  • 1/3 cup chicken broth
  • 1/2 cup dried cranberries

Directions

  1. Preheat the oven to 400ºF.
  2. Line 2 baking sheets with parchment paper.
  3. Place the acorn squash on one of the baking sheets. Prick all over with a knife.
  4. Place the salmon

attempt from :18.204.227.250
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today