Honey Roasted Salmon with Delicata Squash and Feta
10 min
20min
2
Main Course
American
Whether you find them at the farmers’ market or supermarket, delicata squash are tender and sweet and the epitome of autumn. As an added bonus, the skin is “delicate” enough to eat, so no need to peel. Just be sure to remove the seeds. See Pro Tips for handling suggestions.
Ingredients
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 2 tablespoons honey
- 1 ½ teaspoons sweet paprika
- ½ teaspoon cayenne pepper or kashmiri chile powder
- Salt and freshly ground black pepper
- 1 delicata squash, about 12 ounces, cut into ½-inch thick rounds, seeded
- 2 (5 to 7 ounce) salmon fillets, pin bones removed
- 2 ounces feta, broken into large crumbles
- 8 to 10 sage leaves
- 2 tablespoons coarsely chopped roasted almonds
Directions
Par-cook the Squash
Preheat the oven to 425°F and position a rack in the lower third. Line a baking sheet with parchment paper and drizzle with oil.
In a medium bowl, combine the honey, paprika, cayenne, 1 tablespoon oil, a pinch each of salt and pepper, and 1 tablespoon hot water. Add the squash and turn to coat. Arrange the squash on the baking sheet in a single layer, allowing any excess honey mixture to drip back into the bowl. Roast the squash until tender and the bottom is lightly caramelized, 12 to 14 minutes.
Add the Salmon and Feta
To the bowl with the honey mixture, add the feta and toss to coat. Scatter the feta around the squash and inside the rings. Make room for the salmon and add it to the pan, skin side down. Drizzle with any remaining honey mixture and season lightly with salt. Add the sage leaves and roast until the salmon is cooked through and the feta is caramelized and crusty in spots, 7 to 10 minutes, depending on the thickness of the fillet.
Finish and serve
Divide the pan-roast between two plates and garnish with the chopped almonds.
Pro Tips
Pair it Up
Match the sweetness of the salmon and squash with a buttery, lightly oaked chardonnay or balance the richness with a semi-dry, minerally pinot gris.
Chef's Tip
To make cutting delicata squash — or any hard, round vegetable — easier and safer, place it on an oven mitt or folded kitchen towel to keep it from rolling around.
Make it a Meal
Throw a few halved Brussels sprouts or a handful of green beans onto the baking sheet along with the squash. Or serve over a bed of lightly dressed baby spinach.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
