Orange Glazed Salmon with Butternut Squash and Parmesan Asparagus is a vibrant and flavorful dish that combines the best of seasonal ingredients into a delightful, well-balanced meal. This recipe showcases the rich, succulent taste of salmon, which is elevated by a tangy and slightly sweet orange glaze. The glaze, made from fresh orange juice, soy sauce, honey, and a touch of garlic and ginger, imparts a complex flavor profile that perfectly complements the tender, flaky salmon.
The dish also features roasted butternut squash, which adds a touch of autumnal sweetness and a pleasingly caramelized texture. The squash is seasoned with warm spices such as cinnamon and nutmeg, enhancing its natural sweetness and creating a comforting, aromatic side.
Accompanying the salmon and squash is a side of Parmesan asparagus, which provides a delightful contrast with its savory, cheesy crunch. The asparagus is roasted until crisp-tender and finished with a sprinkle of Parmesan cheese, adding a rich, umami flavor that pairs beautifully with the other elements of the dish.
This meal is not only visually appealing with its vibrant colors but also balanced in flavor and texture. The citrusy glaze on the salmon contrasts with the sweet and spiced butternut squash, while the Parmesan asparagus introduces a salty, cheesy note. The combination of these elements makes for a satisfying and nutritious meal that is perfect for a weeknight dinner or a special occasion.
Ingredients:
For the Orange Glazed Salmon:
- 4 salmon fillets (about 6 oz/170 g each)
- 1/2 cup (120 ml) fresh orange juice
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)
- Salt and pepper to taste
- Orange zest (for garnish)
For the Butternut Squash:
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
For the Parmesan Asparagus:
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- 1/4 cup (25 g) grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
Prepare the Orange Glaze:
- Make the Glaze:
- In a small saucepan, combine the fresh orange juice, soy sauce, honey, olive oil, minced garlic, and grated ginger. Bring to a simmer over medium heat.
- Thicken the Glaze:
- In a small bowl, mix the cornstarch with water to create a slurry. Slowly whisk this mixture into the simmering glaze. Continue to cook for 1-2 minutes, or until the glaze has thickened slightly. Remove from heat and set aside.
Prepare the Butternut Squash:
- Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Season and Roast:
- Toss the butternut squash cubes with olive oil, ground cinnamon, ground nutmeg, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized, stirring halfway through.
Prepare the Parmesan Asparagus:
- Season and Roast:
- While the squash is roasting, toss the trimmed asparagus with olive oil, garlic powder, salt, and pepper. Arrange the asparagus in a single layer on a separate baking sheet.
- Roast in the same oven for 12-15 minutes, or until tender-crisp. Remove from the oven and sprinkle with grated Parmesan cheese. Return to the oven for an additional 2-3 minutes, or until the cheese is melted and golden.
Cook the Salmon:
- Season and Cook:
- Season the salmon fillets with salt and pepper. Place them on a baking sheet lined with parchment paper or a lightly greased baking dish.
- Brush the salmon fillets with the orange glaze, reserving some glaze for serving.
- Bake:
- Bake the salmon in the preheated oven (same temperature as the squash) for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serve:
- Assemble:
- Arrange the roasted butternut squash and Parmesan asparagus on plates. Top with the baked salmon fillets.
- Drizzle the remaining orange glaze over the salmon and garnish with orange zest if desired.
Tips:
- For a Zesty Twist: Add a squeeze of fresh lemon juice over the salmon just before serving for extra brightness.
- Cooking Time: Adjust the cooking time for the salmon and vegetables depending on their size and thickness. Keep an eye on them to prevent overcooking.
- Substitutions: If butternut squash is not available, sweet potatoes or regular potatoes can be used as a substitute. Similarly, you can use other hard cheeses like Pecorino Romano in place of Parmesan.
- Meal Prep: The orange glaze can be made ahead of time and stored in the refrigerator for up to a week. Just reheat before using.
Enjoy this delicious and healthy meal featuring perfectly glazed salmon, roasted butternut squash, and Parmesan asparagus!
