Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F and line a large rimmed sheet pan with parchment. Scrub 1 1/4 pounds delicata squash, halve lengthwise, and scoop out the seeds. Leave the edible skin on and slice into 1/2-inch half-moons.

2. 2.

   Pat 12 ounces salmon dry, check for pin bones, and divide into 2 portions if needed. Season with 3/4 teaspoon fine sea salt and set aside while the squash begins roasting.

3. 3.

   Toss the squash on the sheet pan with 1 tablespoon olive oil, 3/4 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Spread into a single layer and roast for 20 minutes, turning after 12 minutes.

4. 4.

   Zest 1 medium lemon to yield 1 teaspoon zest, squeeze 2 teaspoons juice, and cut the rest into wedges. Chop enough parsley to yield 2 tablespoons; set the parsley and lemon wedges aside.

5. 5.

   Stir together the glaze in a small bowl:

   • 1 tablespoon olive oil
   • 2 teaspoons Dijon mustard
   • 1 tablespoon pure maple syrup
   • 1 teaspoon prepared lemon zest
   • 2 teaspoons prepared lemon juice
6. 6.

   Move the squash toward the edges of the pan, leaving space between the pieces. Set the salmon skin-side down in the center and brush with the glaze. Roast for 8–12 minutes, depending on thickness, until the salmon reaches 125°F in its thickest part and the squash is browned and tender. Rest the salmon for 3 minutes.

7. 7.

   Divide the roasted squash between two plates and nestle a salmon portion alongside it. Spoon any glaze from the parchment over the salmon, scatter with the prepared parsley, and serve with the lemon wedges.

Want more detail? See the temperature guide.