Although this recipe may sound difficult it is incredibly simple to make. Even non-fish lovers will find this recipe hard to resist. Couple that with delectable butternut squash and being able to cook both at the same time – well the result is you have one heck of any unbelievably easy, flavorful meal!
My husband and I have been trying to incorporate more fish into our diet and salmon is one of our favorites for a few reasons: 1.) It has a nice, mild, non-fishy flavor, 2.) Salmon is a reasonably priced fish, and 3.) Salmon can be made in a wide variety of ways. And what can I say about butternut squash? When you roast it the sides caramelize and give a nutty/sweet flavor to the squash. You definitely can’t beat that!
So, lets talk mustard herbed salmon with roasted butternut squash…
Lesson Learned 1 – Use a piece of salmon that is at least 1 1/2 to 2 inches thick at its widest part. A thinner piece will not stand up to this roasting time. You want the fish to flake but you don’t want it to dry out. My husband and I tend to opt for approximately 4 ounces each and you can go up to 6 ounces. Just make sure that the filet is not thicker than two inches at the widest part or thinner than 1 1/2 inches. The length of the piece does not matter.
Also keep in mind the cost of your filets will be less if you buy them with the skin on. For this recipe I remove the skin. As long as you have a sharp boning knife that should not be a problem whatsoever.
2. Choose any herb blend you think will work well with salmon: I used a Tuscan Garlic Seasoning Blend. It contains onion, garlic, spicy red pepper and lemon peel. I like it because it gives a gentle spicy kick to the salmon. If you’re not sure what to use read the label on the jar your considering. Quite often it will tell you whether it works best with meat, poultry or fish. Think of the herbs you enjoy and find a blend that resembles that. Or mix up a blend of your own.
When using herbs in any recipe always start from the standpoint that less is more. With the herb blend that I use if you add too much the salmon gets overpowered and the fish is too spicy, at least for us. I’ve found that as you repeatedly make a recipe you get a good feel for the amount of herbs to add. I lightly coat the mustard with the herbs and the combination of both gives a wonderful zing to the fish. So start out with less, you can always add more.
Lesson Learned 3 – Cut the butternut squash into 1 inch square pieces: Now I know that is easier said than done and there will be variances in your pieces but you want to make sure the pieces are large enough so the squash cooks through but does not become mushy. The beauty of this recipe is that you can roast both the fish and squash together, albeit you put the squash in the oven ten minutes prior to the fish. That way they are both ready to come out of the oven at the same time. Here’s at tip – check out any pre-prepared butternut squash you might find in your grocery store. I can get squash that is already peeled and cut into large chunks. I only have to do minimal prep when I buy my squash that way. Believe me, it saves a lot of time and effort.
I normally roast the fish on the middle rack of the oven on a foil lined baking sheet sprayed with cooking spray. I roast the squash on the lower rack, also on a foil lined baking sheet. Because I use olive oil in the prep of the squash there is no need to use cooking spray on that sheet pan.
Lesson Learned 4 – My secret for getting a nice caramelized squash – don’t flip it: So many recipes tell you to flip the squash half way through the roasting process. I found that if you don’t you get one side with a gorgeous caramelization, sort of like creating a crust on each piece. That caramelization provides a sweeter taste that permeates the entire piece. So be brave, don’t flip the squash. I guarantee you’ll love it!
As I mentioned earlier, the beauty of this recipe is that you can prep both the fish and squash and roast them together in the oven at the same temperature. How easy is that. This is one of my go-to week night meals and if you try it, I’m sure it’ll be one of yours as well. Enjoy!
Mustard Herb Salmon With Oven Roasted Butternut Squash
Mustard Herb Salmon:
2 four to six ounce salmon filets, skin removed
2 tsp. dijon mustard, I use Grey Poupon
1/2-1 tsp. herb blend, I used tuscan garlic blend
Olive oil cooking spray
Roasted Butternut Squash:
12 oz. butternut squash cut into 1 inch. cubes (I get mine pre -packaged and cut)
1 Tbs. dried thyme (you can use a little more if you need to evenly apply it to the squash)
Garlic infused olive oil
Kosher salt, to taste
Freshly cracked black pepper, to taste
Preheat oven to 400 degrees. Pat salmon dry and place it on a foil lined backing sheet sprayed with cooking spray. Dollop one tsp. of dijon mustard on each piece. Spread the mustard to coat the entire top of the salmon. Sprinkle the herb blend over the mustard. Set aside.
Place squash pieces on a foil lined baking sheet. Drizzle olive oil over the squash. With your hands mix the squash pieces to make sure all are covered with the olive oil. Spread the pieces apart so they do not touch. Sprinkle pieces with salt, pepper and thyme.
Place the squash on the bottom rack and roast for 10 minutes prior to putting the salmon in the oven. After 10 minutes put the salmon on the center rack in the oven and roast both the salmon and squash for and additional 20 minutes. Remove from oven and serve immediately.