Salmon with Fall Vegetables, Maple Butter, & Sage

Salmon with Fall Vegetables, Maple Butter, & Sage

Load on the Olive Oil!

Salmon with Fall Vegetables, Maple Butter, & Sage | Sitka Salmon Shares

Prep time: 10 min
Cook time: 50 min
Total time: 1 hr
Serves: 4


Ingredients

  • 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

Directions

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.

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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