Fall is finally here and if you’re anything like us, you’re probably scavenging the internet for fall-themed recipes. Lucky for you, you’ve come to the right place. Keep reading for an easy fall-themed salmon dinner with a twist that will change your life for the better.
Ingredients:
- 4 salmon fillets, skinless and boneless
- Green onion/scallion to garnish
- 1 cup of all-natural maple syrup
- 1 tablespoon of soy sauce or coconut aminos
- 1 tablespoon of pomegranate molasses or date syrup
- 1 large butternut squash
- Salt, pepper, and garlic powder to taste
Instructions:
- Put your maple syrup, pomegranate molasses/ date syrup, and soy sauce in a bowl, mix, and set aside.
- Put your fillets in a bowl of water with lemon juice and set aside to soak for an hour. This is not a necessary step but is great if you want it to lose that fishy taste.
- After soaking your salmon, coat it dry and put salt, pepper, and garlic on both sides. Then, evenly coat your fillets with the wet mixture. Set aside some of the mixture for basting and drizzling over the fish and squash later.
- Put your coated salmon in the fridge to marinate overnight or for an hour if you’re short on time.
- Cook for 10-15 minutes in the oven at 350 degrees, basting the mixture a couple of times in between
- Place your butternut squash on a cookie sheet. Sprinkle some salt and pepper on top, and maybe a little cinnamon if you’re feeling it, and place in the oven at 425 degrees.
- Once salmon and squash are done, serve them together for the perfect fall combo, drizzle the remaining sauce over the fish, and garnish with the scallions if desired.
- Serve with a side of steamed broccoli or asparagus and enjoy!
