Coho Salmon with Roasted Squash & Warm Apple

Seared coho salmon gets a polished Pacific Northwest finish from warm Honeycrisp apple and thyme, with roasted autumn squash alongside.

Heat the oven to 425°F. Halve 1¼ lb acorn squash, scoop out the seeds, and cut it into ½-inch wedges.
Pat 12 oz coho salmon dry and season it with ¾ tsp fine sea salt. Set it aside while you prepare the other ingredients.
Dice 1 Honeycrisp apple and toss it with 2 tsp apple cider vinegar. Strip 2 tsp leaves from fresh thyme.
Toss the squash wedges with 1 tbsp olive oil and 1 tsp fine sea salt on a sheet pan. Spread them in one layer and roast for 25–30 minutes, turning once, until tender and browned at the edges.
During the last 12 minutes of roasting, heat 2 tsp olive oil in a skillet over medium-high heat. Sear the salmon for about 4 minutes on the first side and 2–4 minutes on the second, pulling it at 125°F. Transfer to a plate and rest for 3 minutes.
Lower the skillet heat to medium. Melt 1 tbsp unsalted butter, add the prepared apple and thyme, and cook for 2–3 minutes, stirring, until the apple is warm but still holds its shape.
Arrange the roasted squash and salmon on two plates. Spoon the warm apple and thyme over the salmon and serve.

Drink pairing: A lightly chilled Pinot Noir complements the salmon and sweet roasted squash.

Careme