Are you looking for a quick, healthy, and incredibly flavorful dinner recipe? Look no further! This salmon and butternut squash dish is the perfect weeknight meal, packed with nutrients and bursting with autumnal flavors. It's easy enough for beginner cooks, yet impressive enough to serve to guests. This recipe provides a fantastic balance of healthy fats from the salmon, and sweetness and fiber from the butternut squash, making it a truly satisfying and delicious choice for your next healthy meal. Get ready to elevate your weeknight dinners!
Ingredients:
- 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed
- 1 tbsp olive oil
- 1 tsp dried sage
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 (6-ounce) salmon fillets, skin on or off
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley (for garnish)
Instructions:
Preparing the Butternut Squash:
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, sage, salt, and pepper on a baking sheet. Ensure the cubes are spread in a single layer for even cooking.
- Roast for 20-25 minutes, or until tender and slightly caramelized.
Cooking the Salmon:
- While the squash is roasting, season the salmon fillets with salt and pepper.
- Heat a large oven-safe skillet over medium-high heat. Add a teaspoon of olive oil to the pan.
- Place the salmon fillets in the hot skillet, skin-side down (if using skin-on fillets). Cook for 3-4 minutes until the skin is crispy and golden brown.
- Flip the salmon and cook for another 2-3 minutes, or until cooked through. The internal temperature should reach 145°F (63°C).
- Drizzle the cooked salmon with lemon juice.
Combining and Serving:
- Once the butternut squash is roasted and the salmon is cooked, transfer the squash to the skillet with the salmon. Gently toss to combine.
- Garnish with fresh parsley.
- Serve immediately and enjoy this delicious and easy homemade dinner!
Tips for the Best Salmon and Butternut Squash:
- For extra flavor, add a sprinkle of maple syrup to the butternut squash before roasting.
- If you don’t have fresh parsley, you can use dried parsley instead. Just use about half the amount.
- Feel free to add other vegetables to this recipe, such as Brussels sprouts, carrots, or sweet potatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variations:
- Spicy Salmon: Add a pinch of red pepper flakes to the salmon for a spicy kick.
- Herby Salmon: Experiment with different herbs like thyme, rosemary, or dill.
- Creamy Salmon: Stir in a dollop of Greek yogurt or crème fraîche before serving for a creamier dish.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 30-35g
- Fat: 25-30g
- Carbohydrates: 20-25g
This salmon and butternut squash recipe is a simple yet elegant addition to your repertoire of easy recipes and healthy meals. It's a quick dinner idea perfect for busy weeknights, showcasing the best of homemade cooking. Enjoy this delicious dish!