Roasted Salmon and Butternut Squash with Herb Crumble
This Roasted Salmon and Butternut Squash with Herb Crumble is the best of sheet pan cooking! It's a perfect recipe for a quick dinner that you can feel good about. Fork tender salmon with roasted butternut squash tossed with fresh spinach and topped with an herb crumble full of dates, almonds, olives, and more. Delish!
Ingredients
- 4 salmon filets
- 2 tbsp miso (white or red)
- 1 tbsp soy sauce
- 1 tbsp brown sugar
Herb Crumble
- 5 dates (pitted and finely chopped)
- 1/4 cup parsley (finely chopped)
- 2 tbsp mint (finely chopped)
- 1/4 cup castelvetrano olives (chopped)
- 1/4 cup almonds (chopped)
- pinch red pepper flakes
- 1/2 tsp kosher salt
- 1 orange (zest only; juice goes with yogurt)
- 1 garlic clove (grated)
- 1/3 cup olive oil
Yogurt Drizzle
- 1/4 cup plain yogurt
- 1 orange (juice only)
Instructions
- Preheat the oven to 425 degrees Fahrenheit and place the oven rack in the upper 1/3 of the oven.
- Marinate the salmon. Combine the miso, soy sauce, and brown sugar and mix until the sugar has dissolved. Brush it onto both sides of the salmon and refrigerate while prepping the rest of the recipe.
- Prep the squash. Cut off the top and bottom of the squash and then peel the entire thing. Next, cut it in half, lengthwise, and remove the seeds with a spoon. Then, cut each of those halves in half crosswise. You should have four pieces, which should make it easier to work with.
- Place each of the four sections of the squash, cut side down, and slice them into 1/4-inch thick slices.
- Roast the squash. Scatter the squash on a baking sheet and drizzle with olive oil, salt, and black pepper. Toss everything around to make sure it's all well-coated, spread out in an even layer, and roast in the preheated oven for 15-20 minutes (note: the cooking time will ultimately depend on how thin you slice the squash).
- Make the herb crumble. While the squash is roasting, combine all of the ingredients for the crumble and mix well. Set aside.
- Make the yogurt drizzle. Mix the yogurt with enough orange juice and a pinch of salt in a small bowl to make the texture like heavy cream. Set aside.
- Roast the salmon. Remove the squash from the oven and scoot it all over to one half of the sheet pan. Turn the oven temperature up to 475 and add the salmon filets, skin side down, to the sheet pan and return to the oven for about 5-7 minutes.
- Next, turn the temperature up to broil and leave for about 2 minutes. Keep an eye on the sheet pan because things can brown quickly.
- Remove it from the oven and transfer the salmon to a plate. Add the spinach to the sheet pan and gently toss it with the squash so that it will wilt, and then add the salmon on top.
- Serve. Drizzle the yogurt sauce all over the sheet pan and top with the herb crumble. ENJOY!
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Notes
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- Use a heavy-duty vegetable peeler to make prepping butternut squash SO much easier. I use a serrated peeler from Williams-Sonoma (I received it as a gift years ago). It's a little pricier than your average peeler, but its heavy weight makes such a difference in peeling hard squashes, and to me is worth it.
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- Don't skip the crumble! This really takes an average sheet pan dinner and takes it to the next level. Oh, and you can use any leftover crumble on anything else you want - think roasted vegetables, eggs for breakfast, sautéed tofu, turkey sandwich - get creative!
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- To ensure an even cooking time, be sure to slice all of the butternut squash to the same thickness.
Nutrition
Calories: 623kcalCarbohydrates: 39gProtein: 39gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 21gTrans Fat: 0.003gCholesterol: 95mgSodium: 1077mgPotassium: 1323mgFiber: 6gSugar: 31gVitamin A: 738IUVitamin C: 41mgCalcium: 134mgIron: 3mg
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