Seared Salmon with Smoky Squash Salad Recipe

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Toni Reid Modified: March 21, 2022
Seared Salmon with Smoky Squash Salad Recipe

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.

Preparation: 20 minutes
Cooking: 2 hours
Marinate Time: 1 hour
Total: 3 hours 20 minutes



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


  1. Preheat the oven to 425 degrees F.

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

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

  4. 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.

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

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

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

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

  9. 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.

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

  11. 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.

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


  • 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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