How To Make Seared Salmon With Smoky Squash Salad
Treat your taste buds with a tender seared salmon, coated in a maple-lemon juice blend and paired with a savory squash salad, all in one filling dish.
Serves:
Ingredients
For Seared Salmon:
- 2garlic cloves,minced
- ¼cupmaple syrup
- ¼cuplemon juice
- ¼cupolive oil
- salt and pepper,to taste
- 36ozsalmon fillet,6 fillets, skin on, patted dry
- 2tbspcanola oil
For Smoky Squash Salad:
- 30ozchickpeas,(2 cans), drained, rinsed and dried
- ½cupolive oil,divided
- 1tbspsmoked paprika
- 1tbspground turmeric
- 1tspblack pepper,plus more to taste
- 1tbspground cumin
- 1tspsalt,plus more to taste
- ½tspcayenne
- ¼tspcinnamon
- 1butternut squash,peeled, cubed
- 3sweet potatoes,peeled, cubed
- ½cuptahini
- ¼cupmaple syrup
- 3garlic cloves,finely minced
- ½cuplemon juice
- 1lbkale,stemmed, sliced
- 2cupsbarley,cooked
- 2shallots,thinly sliced
- ½cuppecans,chopped, toasted
Instructions
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Preheat the oven to 425 degrees F.
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In a small bowl, combine the garlic, maple syrup, lemon juice, olive oil, salt, and pepper.
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Brush the marinade over the salmon fillets. Cover with plastic wrap, then marinate in the fridge for 1 hour.
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In a medium bowl, combine the chickpeas, 2 tablespoons of olive oil, smoked paprika, turmeric, pepper, cumin, salt, cayenne, and cinnamon. Toss to combine. Set aside.
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Add the butternut squash and sweet potatoes to a baking sheet. Season with salt and pepper, then drizzle with 2 tablespoons of olive oil.
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Bake for 1 hour, or until the vegetables are soft.
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Pour the spiced chickpeas onto a second sheet pan, then spread out into an even layer. Toss to coat.
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Bake for 40 minutes, or until the chickpeas are browned and crispy.
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In a liquid measuring cup or small bowl, combine the tahini, maple syrup, garlic, lemon juice, the remaining ¼ cup of olive oil, salt, and pepper. Whisk well.
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In a large bowl, add the chopped kale, roasted squash, and sweet potatoes, barley, roasted chickpeas, shallot, pecans, and tahini dressing. Toss to combine.
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Heat the canola oil in a large skillet over medium heat. In batches, sear the salmon skin-side down for 3 minutes, then flip and cook on the other side for 3 minutes.
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Arrange the salad on a platter and top with the seared salmon. Serve, and enjoy!
Nutrition
- Calories: 902.68kcal
- Fat: 41.32g
- Saturated Fat: 6.33g
- Trans Fat: 0.01g
- Monounsaturated Fat: 19.43g
- Polyunsaturated Fat: 11.15g
- Carbohydrates: 98.48g
- Fiber: 19.65g
- Sugar: 20.39g
- Protein: 41.11g
- Cholesterol: 46.78mg
- Sodium: 863.50mg
- Calcium: 224.83mg
- Potassium: 1595.94mg
- Iron: 7.77mg
- Vitamin A: 660.16µg
- Vitamin C: 68.27mg
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