Grilled Salmon with Butternut Squash

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.