One Sheet Salmon with Roasted Squash

Citrusy salmon meal prep - Made easy on one sheet.

Salmon is my current favourite thing to eat. Is there such a thing as too much fish? Well.. technically yes, but I mean... do I really care?

I used to eat a lot of fish when I was younger but I wasn't the biggest fan. Then I went vegetarian for 3 years, and vegan for a few months - which meant no fish.

I was always really tired in the afternoon (like ready to go to bed) and I couldn't figure out why. After a few blood tests, the doctor told me that I was anemic; and put me on iron pills. Now I'm not a fan of taking pills for anything, so I wasn't the happiest. What mattered though was that my energy was slowly getting back up there - but I still wasn't a fan of the pills.

I decided to reintroduce meat to my diet to help with the iron deficiency, slowly adding chicken and then beef back. When I started eating meat again, fish was something that I had NO interest in eating. I hated the "fishy" smell/taste. But duh, fish is going to be fishy...

Anyways... fast-forwards a few years, and a sushi lunch date with my mom, and I can't get enough salmon. I actually have to tell myself to take a break for a few days because I shouldn't be consuming too much (mercury concerns and all).

Which brings me to this dish...

This is one of the many variations that I've been making recently and it's SO good. I use the juices from fresh orange and limes - because hey - why not. Adding a little rice vinegar gives the sweet citrusy flavour an edge, which goes along perfectly with the rich fish and earthy roasted vegetables.

This is also one of those sheet pan recipes, which means minimal mess, which means minimal cleanup, which means, less time in the kitchen.

ONE SHEET SALMON WITH ROASTED SQUASH

Serves 4

INGREDIENTS

1. 1 delicata squash* (about 1 lb.), halved, seeded

2. 1 small head cauliflower, cut into florets

3. 1 red onion, cut into 8 wedges

4. 5 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

5. 1 lb. boneless salmon fillet

6. ¼ cup fresh orange juice (from about 1 small orange)

7. 2 Tbsp. fresh lime juice

8. 2 Tbsp. rice vinegar

9. 2 Tbsp. miso paste

10. Salt and pepper to taste

INSTRUCTIONS

1. Preheat the oven to 425°

2. Cut the squash in half and scoop out the insides. Cut flesh lengthwise into about 1" strips, then crosswise into 1" pieces.

3. In a bowl, add the squash, cauliflower, onion, and toss with 3 Tbsp. oil. Place on a large baking sheet; sprinkle with salt.

4. Bake for about 25–30 minutes, and stir occasionally, until vegetables are browned all over and tender.

5. Reduce oven temperature to 300°. Drizzle the salmon with some oil; and season with salt and pepper. Place on the sheet with the vegetables (making space for the salmon). Bake until the fish is just firm in the center and opaque, about 12–16 minutes.

6. While the fish is baking, make the drizzle by whisking the orange juice, lime juice, vinegar, miso, and 2 Tbsp. oil in a small bowl until the miso dissolves. Season with salt to taste.

7. Slice the salmon into 4 large pieces. Plate the veggies, then top with salmon. Drizzle the dressing.

8. Serve and enjoy!

NOTES

*You can use any type of squash you'd like, butternut, buttercup, acorn...

Feel free to add some rice as a side with this.

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