Name: Garlic Herb Salmon with Roasted Squash & Apples Recipe
Prep time: 20 min
Cook time: PT-488929H35M15S
Total time: PT-488929H35M15S
Ingredients: 4 salmon fillets (about 6 oz each, skin-on preferred); 3 tablespoons olive oil; 3 garlic cloves, minced; 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme); 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried rosemary); 1 teaspoon fresh parsley, chopped; 1 teaspoon lemon zest; Salt and black pepper to taste; 2 cups butternut squash, peeled and cubed; 2 cups delicata squash, sliced into half-moons (skin left on); 2 crisp apples (Honeycrisp or Fuji work well), cored and sliced into wedges; 2 tablespoons olive oil; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 1 teaspoon fresh thyme leaves; 1 tablespoon maple syrup or honey (optional); Salt and black pepper to taste; Fresh parsley or thyme sprigs; Lemon wedges

Description

This recipe brings together the rich, savory flavor of garlic herb salmon with the natural sweetness of roasted squash and apples. It’s a wholesome, colorful dish that feels both elegant and comforting, perfect for a weeknight dinner or a festive seasonal meal.

Ingredients

Scale

For the Salmon:

4 salmon fillets (about 6 oz each, skin-on preferred)
3 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
1 teaspoon fresh parsley, chopped
1 teaspoon lemon zest
Salt and black pepper to taste

For the Roasted Squash & Apples:

2 cups butternut squash, peeled and cubed
2 cups delicata squash, sliced into half-moons (skin left on)
2 crisp apples (Honeycrisp or Fuji work well), cored and sliced into wedges
2 tablespoons olive oil
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon fresh thyme leaves
1 tablespoon maple syrup or honey (optional)
Salt and black pepper to taste

Optional Garnish:

Fresh parsley or thyme sprigs
Lemon wedges

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Instructions

Preheat your oven to 400°F (200°C). Place two baking sheets or a large roasting pan inside the oven as it preheats to help achieve crisp edges on the squash.
In a large bowl, toss the butternut squash, delicata squash, and apple wedges with olive oil, cinnamon, nutmeg, thyme, salt, and black pepper. Add maple syrup or honey if desired. Spread evenly on the hot baking sheet without overcrowding. Roast for 25–30 minutes, flipping halfway, until tender and caramelized.
While the squash and apples roast, prepare the salmon. In a small bowl, mix olive oil, garlic, thyme, rosemary, parsley, and lemon zest. Pat salmon fillets dry and brush the herb mixture over each fillet. Season with salt and pepper.
With 12–15 minutes left for the vegetables, place salmon fillets skin-side down on a greased or parchment-lined baking sheet. Roast until the salmon flakes easily with a fork, about 12–15 minutes.
Plate the salmon with roasted squash and apples. Garnish with parsley or thyme sprigs and serve with lemon wedges.

Notes

Use firm, crisp apples like Honeycrisp, Fuji, or Gala to prevent them from becoming mushy during roasting.
Leaving the skin on the salmon helps it stay moist while cooking.
You can swap in acorn or kabocha squash if butternut and delicata aren’t available.
For quicker prep, buy pre-cut squash from the store.
Leftovers can be stored in the fridge for up to 3 days and reheated gently in the oven.

Prep Time: 20 minutes
Cook Time: 35–40 minutes