This easy sheet pan salmon and delicata squash takes just half an hour and one pan to make. It’s also paleo, dairy free, and Whole30 compliant!
Happy 2017! I hope your new year is off to a wonderful start. If you’re doing a January Whole30 or just trying to clean up your eating a bit this month, I have just the recipe for you. Sheet pan salmon and delicata squash is a super flavorful dinner that only requires four ingredients, half an hour, and one pan. I used homemade Creole seasoning on the squash and the fish, but store bought Creole seasoning or your favorite spice blend would also work.
This recipe is part of my 30 Minute Mondays series, which has been on hold for a while now. However, this month I’m back to sharing quick and easy recipes for you each Monday, and am going to keep them all Whole30-compliant for January.
Since we’re roasting and then broiling for this recipe, I recommend using a high-heat cooking oil like duck fat, ghee, or avocado oil. I buy Epic duck fat and La Tourangelle avocado oil from Thrive Market and make my own ghee. Both duck fat and ghee impart extra rich flavor to the dish, while avocado oil is more neutral. The higher smoke points of all three of those fats make them ideal for roasting and searing, whereas other fats like olive oil are best used raw or in low-heat cooking.
If you haven’t tried delicata squash, you’re in for a happy surprise: not only is it adorable and tasty, but the skin becomes quite soft during cooking and is completely edible. There’s no peeling required! By the time the squash is done roasting, the skin is as tender as that of a zucchini or summer squash.
Both the salmon and squash go great with the super savory and slightly spicy Creole seasoning. I like to round out this easy sheet pan salmon and squash with a simple green salad, like the one in the pictures. I used baby lettuce and radishes, and made a quick dressing out of avocado oil, orange juice, lime juice, mustard, salt, and pepper.
If you’re interested in another Whole30 sheet pan dinner, check out this roasted shrimp and asparagus with green goddess dressing. I’m really into sheet pan suppers, so I’ll definitely be creating more of these recipes as the year goes on!
- 2 medium delicata squash
- 4 teaspoons melted duck fat or ghee, divided
- 2 teaspoons Creole seasoning*, divided
- Sea salt
- 2 (6-8 ounce) skin-on salmon fillets
- Preheat the oven to 400°F. Cut the delicata squash into rings about ¾ inch thick, and use a spoon to scrape out the seeds and pulp from the middle of each ring. Arrange the rings on a large rimmed baking sheet and toss to coat with two teaspoons of duck fat, one teaspoon of Creole seasoning, and a little salt. Roast for 15 minutes.
- While the squash is roasting, pat the salmon dry with paper towels. Place the salmon skin side up on a paper towel lined plate and refrigerate uncovered until the squash has been in the oven for 15 minutes.
- Rub the salmon with the remaining duck fat and Creole seasoning. Add a little salt if desired. Remove the baking sheet from the oven and add the salmon to the sheet pan, skin side down. Set the oven to broil and broil for 4-8 minutes, or until the salmon is cooked to your liking and the squash is well browned but not burnt.
- Serve the salmon and squash hot, with a simple green salad if desired.
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