north americandairy freedinnerpescatariandietarymealseafoodsalad

Seared Salmon With Smoky Squash Salad

Name: Seared Salmon With Smoky Squash Salad
Cook time: 181 min
Total time: 181 min
Yield: 12 servings
Ingredients: 2 cloves garlic, minced; ¼ cup maple syrup; ¼ cup lemon juice; ¼ cup olive oil; salt, to taste; pepper, to taste; 6 oz salmon fillet, 6 fillets, skin on, patted dry; 2 tablespoons canola oil; 15 oz chickpeas, 2 cans, drained, rinsed and dried; ½ cup olive oil, divided; 1 tablespoon smoked paprika; 1 tablespoon ground turmeric; 1 teaspoon black pepper, plus more to taste; 1 tablespoon ground cumin; 1 teaspoon salt, plus more to taste; ½ teaspoon cayenne; ¼ teaspoon cinnamon; 1 butternut squash, peeled and cubed; 3 sweet potatoes, peeled and cubed; ½ cup tahini; 3 cloves garlic, finely minced; ½ cup lemon juice; 1 lb kale, stemmed and sliced; 2 cups barley, cooked; 2 shallots, thinly sliced; ½ cup chopped pecans, toasted

By Tasty3 hr 1 min12 servings

This dish is the catch of the day! Delectably seared salmon is served alongside a smoky and savory squash salad. It's a light and refreshing meal that's as beautiful to look at as it is delicious to eat.

Instructions

1
Preheat the oven to 425°F (220°C).
2
In a small bowl, combine the garlic, maple syrup, lemon juice, olive oil, salt, and pepper.
3
Brush the marinade over the salmon fillets. Cover with plastic wrap and marinate in the fridge for 1 hour.
4
In a medium bowl, combine the chickpeas, 2 tablespoons of olive oil, the smoked paprika, turmeric, pepper, cumin, salt, cayenne, and cinnamon. Toss to combine. Set aside.
5
Add the butternut squash and sweet potatoes to a baking sheet. Season with salt and pepper and drizzle with 2 tablespoons of olive oil. Bake for 1 hour, or until the vegetables are soft.
6
Pour the spiced chickpeas onto a second sheet pan and spread out into an even layer. Toss to coat. Bake for 40 minutes, or until chickpeas are browned and crispy.
7
In a liquid measuring cup or small bowl, combine the tahini, maple syrup, garlic, lemon juice, remaining ¼ cup of olive oil, salt, and pepper. Whisk well.
8
In a large bowl, add the chopped kale, roasted squash and sweet potatoes, barley, roasted chickpeas, shallot, pecans, and tahini dressing. Toss to combine.
9
Heat the canola oil in a large skillet over medium heat. In batches, sear the salmon skin-side down for 3 minutes, then flip and cook on the other side for 3 minutes.
10
Arrange the salad on a platter and top with the seared salmon.
11
Enjoy!