Seared Salmon with Smoky Squash Salad Recipe

Preheat the oven to 425 degrees F.

In a small bowl, combine the garlic, maple syrup, lemon juice, olive oil, salt, and pepper.

Brush the marinade over the salmon fillets. Cover with plastic wrap, then marinate in the fridge for 1 hour.

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.

Add the butternut squash and sweet potatoes to a baking sheet. Season with salt and pepper, then drizzle with 2 tablespoons of olive oil.

Bake for 1 hour, or until the vegetables are soft.

Pour the spiced chickpeas onto a second sheet pan, then spread out into an even layer. Toss to coat.

Bake for 40 minutes, or until the chickpeas are browned and crispy.

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.

In a large bowl, add the chopped kale, roasted squash, and sweet potatoes, barley, roasted chickpeas, shallot, pecans, and tahini dressing. Toss to combine.

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.

Arrange the salad on a platter and top with the seared salmon. Serve, and enjoy!