Lunch date on the fire escape! Made perfectly roasted salmon with acorn squash & veggies w/ a red coconut curry sauce. What are your tips for making perfectly roasted salmon? ⠀⠀
I pop mine in the oven at 475F for 5 minutes, and then broil for 1 minute. The result is salmon that’s tender (but not raw) on the inside & crispy on the outside! If you like yours a little more cooked or if the salmon is really thick, you can leave for another few minutes in the oven until cooked as you like. The salmon is paired with roasted vegetables and a savory coconut curry sauce inspired by Pinch of Yum!
See below for full recipe!
- 1 acorn squash, seeds removed and cut into wedges⠀⠀
- 2 large zucchinis, sliced⠀⠀
- 2 tablespoons oil ⠀⠀
- 1 teaspoon soy sauce ⠀⠀
- Black pepper ⠀⠀
- 2 salmon filets ⠀⠀
- Juice of ½ lemon ½ lemon sliced⠀⠀
- ¼ teaspoon each of oregano, paprika, onion & garlic powder, & salt ⠀
- 1 tablespoon coconut oil⠀⠀
- 3 cloves garlic minced⠀⠀
- 1 ” piece ginger minced ⠀⠀
- 1 can coconut milk⠀⠀
- 1 tablespoon of red curry paste⠀⠀
- 1 tablespoon fish sauce ⠀⠀
- 1 tablespoon maple syrup ⠀⠀
- Cayenne pepper ⠀
Preheat the oven to 400F. Add the squash & veggies to a parchment paper lined baking sheet. Drizzle oil and soy sauce, massage in, and add black pepper.
Roast for 45-60 min, or until squash is tender. While that’s happening, add the salmon to a bowl and add lemon juice and spices. Massage in and set aside. ⠀⠀
Make the sauce by heating oil in a medium pot, and saute garlic and ginger.
Add coconut milk, curry paste, fish sauce, and maple syrup. Stir and simmer for 4-5 minutes. Add cayenne pepper to taste. ⠀⠀
Once veggies are done, remove from the baking sheet and serve into bowls.
Add the salmon on the baking sheet with the lemon slices, turn up the heat to 475F.