Grilled Atlantic Salmon Recipe
roasted butternut squash, brussels sprouts, maple shallot glaze, smoked ricotta, smoked pepitas
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Preheat your oven to 400°F (200°C). In a large bowl, toss the butternut squash and Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
- 2
Roast the Vegetables
Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized. Stir halfway through for even cooking.
- 3
Make the Maple Shallot Glaze
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced shallots and cook until they are soft and translucent, about 5 minutes. Stir in the maple syrup and cook for an additional 2 minutes until slightly thickened. Remove from heat.
- 4
Grill the Salmon
While the vegetables are roasting, preheat your grill or grill pan over medium-high heat. Season the salmon fillets with salt and pepper. Grill the salmon for about 4-5 minutes on each side, or until cooked through and flaky.
- 5
Plate the Dish
To serve, place a portion of roasted butternut squash and Brussels sprouts on each plate. Top with a grilled salmon fillet, drizzle with the maple shallot glaze, and add a dollop of smoked ricotta. Sprinkle with smoked pepitas for garnish.
