Lemon-Oregano Coho with Roasted Squash
A lemon-oregano dressing brightens rich coho salmon, with roasted butternut squash and crisp-edged kale making this an elegant early-fall dinner.
- Total time: 54 min
- Servings: 2 servings
- Estimated total cost: $22
- Calories per serving: 570 cal
- Oven
Ingredients
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Fresh Coho Salmon Fillet1 lb $14.99
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Butternut Squash1½ lb whole, yielding about 1 lb peeled and cubed $1.49
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Organic Lacinato Kale4 oz leaves $3.00
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Fresh Organic Lemon1 $1.29
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Garlic1 clove $0.79
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Olive oil2½ tablespoons
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Dried oregano1 teaspoon
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Morton kosher salt2½ teaspoons
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Whitehaven Sauvignon Blanc New Zealand White Wine1 bottle $26.99
Instructions
Swipe a step aside or click its number when it’s done.
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Heat the oven to 425°F. Line two baking sheets with parchment.
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Pat 1 lb coho salmon dry and season it with 1¼ teaspoons Morton kosher salt. Set it aside while you prepare the vegetables.
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Peel and seed 1½ lb whole butternut squash; cut the flesh into ½-inch cubes. Toss with 1 tablespoon olive oil and 1 teaspoon Morton kosher salt. Spread on one baking sheet and roast for 20 minutes.
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Strip and tear 4 oz lacinato kale leaves. Toss with ½ tablespoon olive oil and ¼ teaspoon Morton kosher salt; set aside until the squash has had its first 20 minutes in the oven.
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Make the lemon-oregano dressing: zest and juice 1 lemon, then mix its zest and juice with 1 finely grated garlic clove, 1 teaspoon dried oregano, and ½ tablespoon olive oil.
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After the squash has roasted for 20 minutes, toss it and add the prepared kale to its baking sheet. Rub the salmon with the remaining ½ tablespoon olive oil and place it on the second sheet. Roast both sheets for 12–14 minutes, until the salmon reaches 125°F and the squash is tender.
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Rest the salmon for 3 minutes. Divide the squash and kale between two plates, add the salmon, and spoon over the lemon-oregano dressing.
Want more detail? See the temperature guide.
Drink pairing: A chilled Sauvignon Blanc complements the lemony salmon and sweet roasted squash.
Wine picks:
- Whitehaven Sauvignon Blanc New Zealand White Wine $26.99 1 bottle
- Decoy Sauvignon Blanc $17.99 1 bottle
Why it works: The salmon’s richness and the dressing’s lemon, garlic, and oregano call for a high-acid, aromatic Sauvignon Blanc; the roasted squash benefits from a slightly rounder, more polished example. These selections offer both freshness and enough texture for the elegant preparation.