Roasted Salmon, Lemon Glazed Summer Squash, Chili Crisp Recipe
Make Roasted Salmon, Lemon Glazed Summer Squash, Chili Crisp Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roasted Salmon
Lemon-Glazed Summer Squash
Chili Crisp
Method
Roasted Salmon
Preheat and prep
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it. Pat salmon fillets dry with paper towels.
Season
Place salmon skin-side down on the prepared sheet. Brush each fillet with olive oil (about 1/2 tbs each), rub minced garlic lightly over the top, then season evenly with kosher salt and black pepper. Zest the lemon over the fillets and reserve that lemon for the squash; cut the lemon in half and set aside.
Roast
Roast in the preheated oven for 10-12 minutes for 1-inch-thick fillets (12-15 minutes if thicker), until the flesh is opaque and flakes easily with a fork. Internal temperature should reach 125-130°F (52-54°C) for medium; remove earlier for rarer salmon. If you prefer a lightly crisped top, broil for the last 1-2 minutes, watching closely to avoid burning.
Finish
When salmon is out of the oven, squeeze a little fresh lemon juice over each fillet and let rest 2 minutes before serving. Optionally spoon 1/2 to 1 tsp chili crisp over each fillet for a spicy finish.
Lemon-Glazed Summer Squash
Prepare squash
While oven preheats or salmon roasts, slice squash into 1/4-inch rounds. Pat slightly dry if very watery.
Sear
Heat a large skillet over medium-high heat. Add butter and olive oil. When butter foams, add the sliced squash in a single layer (work in two batches if necessary to avoid overcrowding). Let cook undisturbed for 2-3 minutes until the undersides are golden brown, then toss or flip and cook another 2 minutes until lightly caramelized.
Make glaze
Add lemon juice, lemon zest, and honey (or maple) to the pan. Stir and let the liquid reduce for 1-2 minutes, coating the squash in a glossy glaze. Season with salt and black pepper to taste. Remove from heat and stir in chopped parsley, if using.
Keep warm
Keep the glazed squash warm until salmon is ready. If needed, reheat briefly over low heat just before plating.
Chili Crisp & Garnish
Service prep
Place roasted salmon and lemon-glazed squash on plates or a family platter. Spoon 1 to 1 1/2 tsp chili crisp per fillet alongside or over the salmon, depending on desired heat. Drizzle a scant 1/4 tsp toasted sesame oil over the squash and salmon if using for a nutty finish.