Load on the Olive Oil!
- 1 pound salmon
- 1 butternut squash, peeled, halved, cored, and sliced into ½ inch half moons
- 3 apples, cored, halved, and sliced into ½ inch half moons
- 3 large beets, peeled, halved, and sliced into ½ inch slices
- 1 bunch sage
- ⅓ cup extra virgin olive oil
- Salt and pepper
- ½ stick butter, softened
- 1 tablespoon maple syrup
- ¼ teaspoon each of garlic powder, onion powder, & chili powder, combined
Preheat oven to 425°.
Toss squash, apples, beets, sage, olive oil, and salt & pepper together and lay out on a baking sheet. Roast for 30-35 minutes until soft and a little caramelized.
Create maple butter by mixing butter and maple syrup together with ¼ teaspoon salt and set aside.
Season salmon with the Backyard Blend spice rub and slather with 1-2 tablespoons of the maple butter.
When vegetables are cooked, place the salmon on top of the vegetables flesh side up, and bake. If using keta, bake 5-10 minutes until the salmon is just cooked through. If using coho, king or sockeye, bake 10-15 minutes.
Melt the remaining maple butter. Serve the keta family style on top of the roasted vegetables, and drizzle the melted maple butter over the dish to finish.
Beverage pairing: This dish goes fabulously with a nice bottle of pinot noir.
Know Your Cook
- Andria Cress -
Andria was born and raised in the Chicagoland area and is now one of our cherished members. She’s also a fantastic home-cook. Growing up in a Greek family, her childhood meals were always centered around fresh, healthy ingredients, and of course, loads of olive oil! Andria feels most at home preparing simple meals with seasonal produce at the peak of freshness. This recipe embodies that ethos, combining seasonal (or store-able) winter vegetables and a simple technique that allows the vegetables and salmon to shine.