Fall is the best time for food. It’s when pumpkins sprout up, turkeys are served and cranberries make their way into delicious sauces. It’s also when I love to make things like salmon and butternut squash bowls.
I was really excited about my first successful sweet potato crop a few weeks ago. They have been turned into sweet potato fries, soups and good old-fashioned baked sweet potatoes, but I needed a break from them so I threw together these salmon and butternut squash bowls.
The icing on the cake for this recipe is the lemon tahini sauce drizzled on the bowls. It’s really easy to make and full of flavor. The savory tang of the sauce goes really well with the veggies and the salmon.
I have decided that roasting vegetables is by far the easiest and tastiest way to cook most veggies. The purple cabbage and cauliflower in these bowls are no exception. Just chop the purple cabbage into thin strips and cut the cauliflower into bite-size chunks. Throw them on a baking sheet, drizzle some olive oil on them and sprinkle on salt.
They should be done in about 20 minutes or whenever you see the edges of the cabbage start to brown and the cauliflower cuts easily with a fork.
These bowls are quite versatile. You could do other veggies such as broccoli, roasted small potatoes, kale and more. The lemon tahini sauce will stay good in the fridge for weeks in case you don’t use it all on this dish.
Cooking the salmon is easy when you get the heat right on your stove top. You should let the oil in the pan heat up for several minutes and the salmon should sizzle when you put it in the pan. I’ve found that salmon is often overcooked. I otnly takes two minutes or so per side to cook an inch-thick fillet of salmon on medium/medium high heat. It should still be slightly pink in the middle when it is ready. This will give you a more tender, moister fillet.
PREP TIME: 15 minutes COOK TIME: 45 minutes SERVINGS: 4
- olive oil
- 4 serving size salmon fillets
- 1/2 purple cabbage, sliced in thin strips
- 1 head cauliflower, cut into bite-size chunks
- 1 butternut squash, cut in half and seeds removed
salmon spice mix:
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tsp black pepper
lemon tahini sauce:
- 1/2 cup tahini paste
- juice of one lemon
- 2-3 Tbsp. water
- 1/2 tsp salt
- 1/2 tsp garlic powder
- Heat oven to 400 degrees. Place cabbage and cauliflower on a baking sheet. Drizzle olive oil over them and sprinkle on some salt. Bake for about 20 minutes or until edges of cabbage are brown and cauliflower cuts easily with a fork.
- On a separate baking sheet, place the two halves of butternut squash face up. Drizzle olive oil over each side and sprinkle on some cinnamon. Bake the squash for about 45 minutes or until you can cut all the way through easily with a fork. Remove from oven, peel off skin and cut into bite size chunks.
- Heat some olive oil in a large pan over medium high heat. Mix together salmon spice ingredients and coat each fillet with mixture. Cook the salmon in the pan for about 2 minutes per side or until there is just a bit of pink left inside. Remove.
- Mix together all lemon tahini sauce ingredients in a bowl. Add a bit more water if the sauce is still too thick.
- Assemble your bowls with veggies and a salmon fillet. Drizzle lemon tahini sauce over them and enjoy!