Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus


Seared Salmon With Smoky Squash Salad

by Matthew Johnson

Inspired by


for 12 servings

Seared Salmon

  • 2 cloves garlic, minced
  • ¼ cup
    maple syrup (85 g)
  • ¼ cup
    lemon juice (60 mL)
  • ¼ cup
    olive oil (60 mL)
  • salt, to taste
  • pepper, to taste
  • 6 oz
    salmon fillet, 6 fillets, skin on, patted dry (170 g)
  • 2 tablespoons
    canola oil

Smoky Squash Salad

  • 15 oz
    chickpeas, 2 cans, drained, rinsed and dried (425 g)
  • ½ cup
    olive oil, divided (120 mL)
  • 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
  • ¼ teaspoon
  • 1 butternut squash, peeled and cubed
  • 3 sweet potatoes, peeled and cubed
  • ½ cup
    tahini (120 mL)
  • ¼ cup
    maple syrup (85 g)
  • 3 cloves garlic, finely minced
  • ½ cup
    lemon juice (120 mL)
  • 1 lb
    kale, stemmed and sliced (455 g)
  • 2 cups
    barley, cooked (400 g)
  • 2 shallots, thinly sliced
  • ½ cup
    chopped pecans, toasted (60 g)
    Calories 376
    Fat 13g
    Carbs 53g
    Fiber 12g
    Sugar 10g
    Protein 13g

Estimated values based on one serving size.



  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!




More like this