This beautifully balanced plate brings together bold flavors, seasonal vegetables, and precise cooking techniques. A perfectly pan-seared salmon fillet anchors the dish with richness and protein, while roasted butternut squash adds natural sweetness. Crispy Brussels sprouts and tender asparagus provide contrast in texture and color, creating a wholesome, modern meal that feels both comforting and refined. Ideal for a healthy dinner or elevated meal prep, this dish highlights how simple ingredients can be transformed through thoughtful preparation and professional plating.
Ingredients (Serves 2)
For the Salmon
- 2 salmon fillets (180–200 g each), skin on
- 1 tbsp olive oil
- Salt and freshly cracked black pepper
- 1 tsp chopped fresh parsley
- Lemon slices, for serving
For the Roasted Butternut Squash
- 2 cups butternut squash, peeled and cubed
- 1½ tbsp olive oil
- ½ tsp paprika
- Salt and black pepper, to taste
For the Brussels Sprouts
- 250 g Brussels sprouts, trimmed and halved
- 1 tbsp olive oil
- Salt and black pepper
For the Asparagus
- 200 g asparagus, trimmed
- 1 tbsp olive oil
- Salt and black pepper
Method
Preheat the oven to 200°C (400°F). Begin by preparing the vegetables. Toss the cubed butternut squash with olive oil, paprika, salt, and pepper. Spread evenly on a baking tray and roast for 25–30 minutes, turning halfway, until golden and tender.
On a separate tray, toss Brussels sprouts with olive oil, salt, and pepper. Roast alongside the squash for 20–25 minutes until caramelized and crisp at the edges.
While the vegetables roast, season the salmon fillets generously with salt and pepper. Heat a non-stick or stainless-steel pan over medium-high heat and add olive oil. Place the salmon skin-side down and cook for 4–5 minutes until the skin is crisp and releases easily. Flip and cook for another 3–4 minutes until just cooked through. Remove from heat and rest briefly.
In the same pan or a grill pan, sauté the asparagus with olive oil, salt, and pepper for 3–4 minutes, turning until lightly charred but still vibrant.
Plating & Presentation
Arrange the salmon slightly off-center on a wide ceramic plate, resting on lemon slices. Place roasted butternut squash, Brussels sprouts, and asparagus in distinct sections for a clean, composed look. Finish the salmon with chopped parsley and serve immediately.
Chef’s Tips
- Roast vegetables separately for even cooking and better texture.
- Avoid overcooking salmon; it should flake easily yet remain moist.
- Let salmon rest briefly before plating to retain juices.
- Add a light drizzle of lemon-butter sauce for extra richness if desired.
