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Salmon paired with fresh summer squash and potatoes is the perfect light dinner for a warm summer night. Check your Walmart store for the latest local produce! Local produce varies by store. Sponsored by Walmart.

Roasted Summer Squash With Roasted Potatoes


  • 4 large potatoes, cut into 1 1/2-inch pieces

  • 2 zucchinis, cut lengthwise

  • 2 yellow squash, cut lengthwise

  • 2 tablespoons olive oil, divided

  • 1/2 teaspoon lime juice

  • 1 tablespoon finely chopped fresh mint, to garnish

  • Seasoning:

  • 1/2 teaspoon onion powder, divided

  • 1/2 teaspoon garlic powder, divided

  • 1/2 teaspoon black pepper, divided

  • 1 teaspoon sea salt, divided


  1. Preheat oven to 425 degrees. Line two baking sheets with parchment paper.

  2. Using two separate bowls, add half the seasoning to each bowl.

  3. In another bowl, toss the potatoes with 1 tablespoon olive oil. Add one of the bowls of seasoning to the potatoes and toss again. Spread the potatoes evenly on the prepared baking sheet and roast for 15 minutes. Stir potatoes, then roast for another 15 minutes or until golden brown.

  4. While the potatoes are roasting, in a separate bowl, add the zucchinis and squash and coat evenly with remaining olive oil. Add second seasoning mixture to veggies and toss well. Place the veggies on the baking sheet, and squeeze fresh lime juice over the top. Place veggies in the oven and roast until just tender, about 10 minutes. Sprinkle veggies with mint and serve alongside potatoes.

Roasted Summer Squash With Roasted Potatoes




Daily food & travel inspiration in your inbox

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- Hi everybody. I'm Lizzie Mathis, and today I've partnered with Walmart to show you guys my favorite summer recipe. It's quick, it's easy, it's healthy. Roasted summer squash, roasted potatoes, and salmon. We're gonna start off with our potatoes. We're using a really good Yukon Gold potato, but really, any potato would be fun and easy to kind of swap in. Before we start cutting them up, let's mix up our seasonings. For our seasonings, we have garlic. We have onion. We have a little bit of sea salt, a little bit of pepper. Let's mix them into two separate bowls so it'll be easier to just kind of dump and go. Garlic. I'm really into garlic. I'm really into onion. They're just really great, flavorful spices to use on almost anything. Let's add a little bit of sea salt, a couple pinches. Same over here, a couple pinches of sea salt. A little bit of black pepper. Not too much, but according to taste. Let's get to dicing. Grab your big old knife, and let's go ahead and dice these potato pieces. My daughters love roasted potatoes. I love them too because they are so simple and easy to make. All you do really is season them, put them in the oven, and the work is really done for you. Let's get our bowl ready. We'll put these in our bowl. And now let's drizzle this with olive oil. Let's use our seasoning. We're gonna just sprinkle on top. Get a wooden spoon and just mix all of those flavors together. I'm a mom of three, so I'm looking always for things that are super simple, super easy to make, and this is one of them, let me tell you. Let's get our parchment-lined baking sheet, and we are just going to put our potatoes on it. Let's make sure they're all even. Potatoes we cook first just because they take a little bit longer in the oven to cook. So we're gonna bake these at 425 for 15 minutes, we're gonna toss them, and then we're gonna bake them again for another 15 minutes. Here we go. I've picked these up over at Walmart because I always know they're gonna be fresh. It's local produce. It's guaranteed to be fresh, so that's always nice. We're gonna cut off the ends of these, and we're gonna cut them lengthwise, right down the middle, almost into like spears. We're gonna roast them that way. We're gonna do two of the yellow squash and we have two of our zucchini. I love this recipe once again just because it is so simple to make but also I love it 'cause it reminds me of summer. These veggies that you get during the summer. It feels fresh. It's not too heavy. We're gonna cut these up as well. So we're gonna toss these into our bowl. And once again, the same way we did the potatoes, we're gonna add olive oil and we're gonna add our second mixture of seasoning. Just sprinkle on top. And this time, I'm gonna get my hands a little dirty, and I am going to just mix it, just mix it all together. What I'm trying to create here, I'm trying to coat it evenly. We have our baking sheet lined with parchment paper, and we're really just gonna line these up, skin side down. Before we pop these in the oven, something super fun that I always like to do is add a little bit of lime juice. Now lime is also something that's just one of those little additions that you can add onto veggies before you pop them in the oven. It gives a nice little zest without it being too overpowering. Bam, bam. And the nice thing about this recipe is that it's all the same temperature. So at 425, we're gonna bake these for 15 minutes. You just keep on adding things as we go into the oven, so you don't have to worry about preheating anymore. Ready? Okay guys, they are looking really good, so golden and brown. Now we're gonna move on to our salmon fillets. We're gonna start with our cast-iron skillet. We're gonna add a little bit of olive oil. What's really great about the cast-iron skillet is that it cooks so evenly. Let's go on with our salmon since we're gonna season it. We'll use our leftover that we had. So we're just gonna sprinkle it, sprinkle, sprinkle. We're gonna add this to our cast-iron skillet, skin side down. Today I'm using salmon but this recipe works with any fish. You can use cod, halibut, any white fish that you love. Okay, let's take this to the oven, 425, and we're gonna cook it for about 15 minutes. Our salmon is finally done. It turned out beautifully as well. Everything looks so gorgeous. Let's go ahead and plate everything now. Oh, it looks so good and yummy. Let's put our salmon fillets right here and let's do our potatoes. And guys, this is such a quick family meal. Lastly, we're gonna grab a little bit of mint. Oh, it smells so fresh. Mint is one of those summer herbs that I think it's so easy to add to everything. And just chop it up as thin as you want it. And we're just gonna sprinkle it over our veggies. It makes it look so pretty. And guys, that's it. I'm gonna grab a fork and taste it. I cannot wait to taste everything. Mmm, mmm, oh, it's so good. It like melts in your mouth. Guys, this is great. Look how beautiful everything turned out. This is the perfect summer recipe. I cannot wait for you guys to try this. So easy, so fun. Happy summer, guys.