Description
A vibrant and comforting dish featuring roasted butternut squash and seared salmon, perfect for celebrating autumn’s flavors.
Ingredients
- 4 ounces salmon fillet
- 2 cups butternut squash, cubed
- 2 cups mixed greens (kale, arugula)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Toasted seeds or nuts for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash with 1 tablespoon olive oil, salt, and pepper; spread on a baking sheet and roast for 25 minutes or until tender.
- Heat a non-stick skillet over medium-high heat with the remaining olive oil.
- Season the salmon with salt and pepper, then sear it in the skillet for 4-5 minutes per side until cooked through.
- In a small bowl, whisk together lemon juice, Dijon mustard, and a pinch of salt.
- To assemble, layer mixed greens in a bowl, top with roasted squash and seared salmon.
- Drizzle with vinaigrette and garnish with toasted seeds or herbs as desired.
Notes
Ensure to enjoy fresh salmon and roast squash evenly for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting and Pan-Searing
- Cuisine: American