Seared Salmon With Smoky Squash Salad

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. 1

   Preheat the oven to 425°F (220°C).

2. 2

   In a small bowl, combine the garlic, maple syrup, lemon juice, olive oil, salt, and pepper.

3. 3

   Brush the marinade over the salmon fillets. Cover with plastic wrap and marinate in the fridge for 1 hour.

4. 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. 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. 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. 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. 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. 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. 10

    Arrange the salad on a platter and top with the seared salmon.

11. 11

    Enjoy!

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