Grilled Salmon with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just under an hour and tastes fancy without any fuss. Salmon is packed with omega 3 fatty acids that are wonderful for your heart and brain, making this dish as nourishing as it is delicious. The sweet roasted butternut squash pairs beautifully with the grilled salmon, while a maple and balsamic glaze brings everything together with a touch of elegance. It's the kind of meal that feels like you spent all day cooking, but really you're sitting down to eat in about fifty five minutes.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- 1butternut squash(peeled, cubed into 1-inch pieces)
- 4 tablespoonsolive oil
- 3 tablespoonspure maple syrup
- 2 teaspoonsfresh thyme(chopped)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspooncracked black pepper
- 2 tablespoonsfresh lemon juice
- 59 mlpumpkin seeds(raw)
- 1 tablespoonbalsamic vinegar
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F) and line a baking sheet with foil for roasting the squash in the oven at 425°F.
Tip: Start the oven first so it reaches temperature while you prep the ingredients.
- 2
Toss the butternut squash cubes with 2 tablespoons olive oil, salt, pepper, and half of the minced garlic. Spread evenly on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and golden brown.
Tip: The squash should be caramelized on the edges for maximum flavor.
- 3
While the squash roasts, prepare the salmon by patting the fillets dry with paper towels and rubbing them lightly with the remaining 2 tablespoons olive oil. Season generously with salt and pepper on both sides.
Tip: Dry salmon ensures a better crust when grilling.
- 4
In a small bowl, whisk together the maple syrup, lemon juice, balsamic vinegar, remaining minced garlic, and fresh thyme to create the glaze.
Tip: This glaze adds depth and richness to the salmon without overpowering its delicate flavor.
- 5
Place salmon fillets skin-side up on the grill grates and cook for 4-5 minutes without moving them. Carefully flip and brush the cooked side with the maple-thyme glaze.
Tip: Resist the urge to move the salmon early—this helps develop a golden crust.
- 6
Continue cooking for another 3-4 minutes on the skin side until the salmon is opaque and flakes easily with a fork. Brush with additional glaze if desired.
Tip: Salmon cooks quickly, so watch carefully to avoid overcooking.
- 7
Toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden.
Tip: Toasting brings out the nutty flavor and adds a pleasant crunch.
- 8
Arrange the roasted butternut squash on serving plates, top with a grilled salmon fillet, drizzle any remaining glaze around the plate, and garnish with toasted pumpkin seeds and a fresh thyme sprig.
Tip: Plate while everything is warm for the best presentation and temperature.
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