Pan-Roasted Salmon with Butternut Squash and Quinoa

Name: Pan-Roasted Salmon with Butternut Squash and Quinoa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.25 pound salmon fillet (skin-on, cut into 4 portions); 3 cup butternut squash (peeled, seeded, diced into 1/2-inch cubes); 1 cup quinoa (rinsed); 2 cup vegetable broth (gluten-free); 1 tablespoon olive oil (extra virgin); 2 clove garlic (minced); 1 teaspoon kosher salt; 0.5 teaspoon black pepper (ground); 1 lemon (cut into wedges); 2 tablespoon fresh parsley (finely chopped)

Crisp pan-seared wild salmon fillets served over roasted autumn butternut squash and fluffy herbed quinoa.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Cuisine: American
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Soy-Free
Pescatarian
Low-Saturated-Fat
High-Protein
Kosher
Halal
Low-Sugar

Ingredients

1.25 pound salmon fillet (skin-on, cut into 4 portions)
3 cup butternut squash (peeled, seeded, diced into 1/2-inch cubes)
1 cup quinoa (rinsed)
2 cup vegetable broth (gluten-free)
1 tablespoon olive oil (extra virgin)
2 clove garlic (minced)
1 teaspoon kosher salt
0.5 teaspoon black pepper (ground)
1 lemon (cut into wedges)
2 tablespoon fresh parsley (finely chopped)

Instructions

Preheat the oven to 400°F. Toss cubed butternut squash with 1/2 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper on a baking sheet. Roast for 20 minutes until fork-tender and lightly browned at the edges.
While squash roasts, combine rinsed quinoa and gluten-free vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for 15 minutes until liquid is absorbed. Remove from heat, stir in minced garlic and fresh parsley, and keep covered.
Pat salmon fillets dry with paper towels and season evenly with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat remaining 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Place salmon fillets skin-side down and sear for 4 minutes until crispy. Flip and cook for an additional 3 to 4 minutes until the flesh flakes easily with a fork and reaches an internal temperature of 145°F.
Divide herbed quinoa and roasted butternut squash among four plates, top each with a salmon fillet, and serve with fresh lemon wedges.

Notes

Ensure the salmon skin is patted thoroughly dry before searing to achieve a crisp texture without excess oil.

Nutrition (per serving)

Calories: 526
Protein: 35.3 g
Carbohydrates: 45.6 g
Fat: 24.7 g
Fiber: 8 g
Sodium: 1027 mg
Saturated Fat: 3.6 g
Sugar: 7.3 g
Cholesterol: 81 mg