Grilled Salmon Recipe
roasted butternut squash, brussels sprouts, maple shallot glaze, smoked ricotta, spiced pepitas
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Preheat the oven to 400°F (200°C). Peel and cube the butternut squash. Trim the Brussels sprouts and cut them in half. Toss both vegetables with 2 tablespoons of olive oil, salt, black pepper, and paprika. Spread them out on a baking sheet.
- 2
Roast the Vegetables
Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the butternut squash is tender and the Brussels sprouts are caramelized.
- 3
Make the Maple Shallot Glaze
While the vegetables are roasting, finely chop the shallots. In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the shallots and sauté until they are soft and translucent. Stir in the maple syrup and cook for an additional 2-3 minutes until slightly thickened. Remove from heat.
- 4
Grill the Salmon
Season the salmon fillets with salt, black pepper, and paprika. Heat a grill or grill pan over medium-high heat and add the remaining 1 tablespoon of olive oil. Grill the salmon fillets for about 4-5 minutes per side, or until cooked through and flaky.
- 5
Prepare the Pepitas
In a dry skillet over medium heat, toast the pepitas until they are golden and fragrant, about 3-5 minutes. Remove from heat and set aside.
- 6
Assemble the Dish
On each plate, place a portion of roasted butternut squash and Brussels sprouts. Top with a grilled salmon fillet, drizzle with the maple shallot glaze, and add a dollop of smoked ricotta cheese. Sprinkle with toasted pepitas before serving.
