Salted Maple Roasted Salmon with Butternut Squash
Whoa! Tender salted salmon with a drizzle of maple syrup and then all the perfectly cooked buttery butternut squash and brussels.
My mouth is watering. It’s really a simple meal highlighting the ingredients for what they are.
Combination of fats.
Yes, I said that.
There is just something magically when olive oil and butter meet. Rich, silky and just perfect. They both play an important roll in this recipe.
Pro tip: Buy straight up Olive oil – not a blend. Also use high quality salted butter.
Check out my other favorite salmon recipes.
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Salted Maple Roasted Salmon with Butternut Squash
- Total Time: 40 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Description
Salted tender salmon with the best buttery vegetables and maple syrup glaze.
Ingredients
Scale
- 1/4 cups coconut aminos
- 2 fresh salmon filets (or more if desired)
- 2 tablespoons olive oil
- 1 lb. brussels sprouts, trimmed
- 1/2 medium sized butternut squash, peeled + diced
- 1 large garlic clove, smashed
- salt and pepper, to season
- 2 tablespoons salted butter
- 1 tablespoon pure maple syrup
- 1/4 cup apple juice sweetened dried cranberries
- 4–6 fresh thyme sprigs or 1/2 teaspoon dried thyme
- 1/4 teaspoon flake salt or kosher salt
Instructions
- Add the coconut aminos and salmon skin side up into a small dish with sides (a storage container like a pyrex works great). Place in your refrigerator to marinade for 15 minutes.
- Preheat your oven to 425F. Drizzle the olive oil in a skillet (cast iron or enamel work best).
- Place the brussels sprouts, butternut squash and garlic in the skillet. Sprinkle with salt and pepper and place in the oven. Roast for 8 minutes. Stir the vegetables around and roast for 4 more minutes.
- Remove the skillet from the oven and spread the vegetables out along the sides of the pan so you can fit the salmon in the middle. Place the salmon meat side down (skin side up) in the middle of the pan. Place the skillet back into the oven.
- Roast the salmon for 6 minutes. Carefully flip the salmon over. Place the butter around the pan. Place the skillet back into the oven and cook for another 6 minutes or until the salmon is cooked through to your liking.
- Remove from the oven. Drizzle the maple syrup over the salmon filets. Add the cranberries and thyme around the skillet. Top each salmon filet with flake salt to finish the dish.
- Prep Time: 15
- Cook Time: 25
- Category: seafood
- Method: oven
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Hi, I'm Kat. Thanks for being here.
I’m thrilled to share all my gluten free Personal Chef recipes with you.
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