This recipe for Moroccan Salmon and Roasted Acorn Squash is the perfect blending of flavors and textures. Ready in under 45 minutes, it is the perfect dinner.
I am not sure the first time I saw Half Baked Harvest's website and cookbooks but I know that since that moment, I have valued Tieghan's approach to cooking. She really is experimental with her flavors and puts together ingredients that I may not have thought to in the past. I own both of her cookbooks and thought it was about time that I started to cook my way through her newest one, Super Simple. The guise is that all meals are quick and easy but do not lack flavor. She puts her money where her mouth is with this dish.
What do you need for Moroccan Salmon?
I modified this recipe just a bit to make it feed 2 people (instead of 6) and to make it gluten free.
- 1 Acorn Squash
- ½ cup Olive Oil
- 1 Pound Fresh Salmon
- ¼ cup Honey
- 2 tablespoon Sriracha
- Harissa spice (enough to cover the salmon)
- 3 Garlic Gloves (Crushed)
- Salt and Pepper to taste
- Pomegranate seeds and mint to garnish
How do you make it?
- Set your oven to 425°F. We will first begin with the acorn squash.
- Cut cup the acorn squash and lay it on a baking tray covered in parchment paper. Use ¼ cup of the olive oil, the honey, sriracha, and a bit of salt and pepper to coat the pieces. Bake for 20 minutes (they should be soft by the end of the 20 minutes).
- In the meantime, cover your salmon in harissa spice, salt, and pepper. Crush the garlic and get it all ready to go. Once the squash is done, lower the temperature on the oven to 325°F.
- Move the squash to the side of the pan and place the salmon in the middle of the pan. Put back in the oven and cook for 20 minutes. Serve immediately.
Why should you make this Moroccan Salmon?
The flavor combinations are really delicious and the squash pairs beautifully with the salmon. It is a really simple recipe to make (Tieghan wasn't kidding), but it is packed full of flavor and presents beautifully.
Looking for something similar?
Coconut Fish Soup click here
Cajun Catfish click here
Ahi Tuna click here
Chilean Sea Bass click here
Beer Steamed Mussels click here
Soft shell Crab Sandwich click here
Moroccan Salmon
- Total Time: 50 minutes
- Yield: 4
Description
This recipe for Moroccan Salmon and Roasted Acorn Squash is ready in 45 minutes, packed full of flavor, and incredibly easy. Make it today!
Ingredients
- 1 Acorn Squash
- ½ cup Olive Oil
- 1 pound Fresh Salmon
- ¼ cup Honey
- 2 tablespoon Sriracha
- Harissa spice (enough to cover the salmon)
- 3 Garlic Gloves (Crushed)
- Salt and Pepper to taste
- Pomegranate seeds and mint to garnish
Instructions
- Set your oven to 425°F. We will first begin with the acorn squash.
- Cut cup the acorn squash and lay it on a baking tray covered in parchment paper. Use ¼ cup of the olive oil, the honey, sriracha, and a bit of salt and pepper to coat the pieces. Bake for 20 minutes (they should be soft by the end of the 20 minutes).
- In the meantime, cover your salmon in harissa spice, salt, and pepper. Crush the garlic and get it all ready to go. Once the squash is done, lower the temperature on the oven to 325°F.
- Move the squash to the side of the pan and place the salmon in the middle of the pan. Put back in the oven and cook for 20 minutes. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Cuisine: Moroccan
Nutrition
- Calories: 511
- Sugar: 18
- Sodium: 227
- Fat: 34
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 24
- Cholesterol: 62
Dianna Wilson says
Look divine!
siftrva says
It is definitely delicious.