Grilled Salmon with Wheat Berry Salad

Ingredients

• 2 (6 oz) salmon fillets
• 2 slices sourdough bread
• 1 cup cooked wheat berries
• 1 cup roasted butternut squash cubes
• 1 cup halved Brussels sprouts
• 1/2 cup dried cranberries
• 1/2 cup toasted walnuts
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp green herb sauce

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash and Brussels sprouts with 1 tbsp olive oil, rosemary, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
3. Toast sourdough bread in a toaster or skillet until golden brown and crispy.
4. In a large bowl, combine cooked wheat berries, roasted squash, roasted Brussels sprouts, dried cranberries, and toasted walnuts. Drizzle with remaining olive oil and toss gently.
5. Season salmon fillets with salt and pepper. Grill or pan-sear over medium-high heat for 4-5 minutes per side until cooked through and flaky.
6. Plate the wheat berry salad, top with grilled salmon, and drizzle with green herb sauce. Serve with toasted sourdough bread and roasted potatoes on the side.