Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Peel and seed 1¾ lb butternut squash, then cut it into ¾-inch cubes; you should have about 1 lb prepared.

2. 2.

   Pat 1 lb coho salmon dry. Season it evenly with 1¼ teaspoons Morton kosher salt and let it stand while the squash starts roasting.

3. 3.

   Chop ½ cup parsley and mince 2 garlic cloves. Zest 1 lemon, then squeeze out 2 tablespoons juice.

4. 4.

   On a sheet pan, toss the prepared squash with 1 tablespoon olive oil and 1 teaspoon Morton kosher salt. Spread it in one layer and roast for 20 minutes.

5. 5.

   While the squash roasts, make the chermoula: combine the prepared parsley, garlic, lemon zest, and juice with:

   • 1 tablespoon olive oil
   • 1 teaspoon ground cumin
   • 1 teaspoon sweet paprika
   • ½ teaspoon ground coriander

   Stir into a loose paste.

6. 6.

   Turn the squash and make room on the pan for the salmon, skin-side down. Roast for 12–14 minutes more, until the thickest part of the salmon reaches 125°F and the squash is tender. Rest the salmon for 3 minutes.

7. 7.

   Divide the roasted squash between two plates, set the salmon alongside it, and spoon the chermoula over the fish.

Want more detail? See the temperature guide.