Go Back
+ servings

Salmon with Ginger-Chili Squash

Course Main Course
Cuisine American
Keyword Salmon with Ginger-Chili Squash
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 4
Calories 442kcal


Serve With

  • 1 medium acorn squash
  • 3 1/3 tablespoon olive oil
  • 1 tablespoon ginger root, fresh
  • 1 tablespoon chili powder
  • 3/4 teaspoon salt
  • 1 tablespoon honey
  • 1/2 cup pomegranate seeds
  • 1/3 cup cilantro


  • Preheat oven to 375 degrees F. Line a baking sheet with foil. The piece of foil should be big enough to fold over and seal the fish.
  • In a small bowl, add lemon juice, minced garlic, and melted butter. Whisk everything together.
  • Place salmon on prepared baking sheet.
  • Pour the butter mixture over the salmon.
  • Season with salt, pepper, oregano, and red pepper flakes.
  • Fold the sides of the foil over the salmon. Make sure it is well sealed so the sauce does not leak.
  • Place into oven and bake until cooked for about 20-25 minutes.*
  • Open the foil and broil the fish for 2-3 minutes. Be careful not to burn the fish!
  • Remove from the oven. Using a spoon, pour some of the butter sauce left in the foil onto the salmon before serve. Garnish with parsley.
  • Serve it with Ginger-Chile Roasted Acorn Squash
  • Preheat oven to 425 F.  Place baking sheet in over (leave pan in oven as it preheats).
  • Cut squash halves into 1-inch-thick slices.  Combine 3 tablespoons oil, grated ginger, chili, and salt; rub over slices.  Arrange in a single layer on preheated pan.  Bake at 425 F for 25 minutes; turn over after 15 minutes.
  • Combine remaining 1 teaspoon oil and honey; drizzle over squash.  Top with pomegranate and cilantro.


Calories: 442kcal | Carbohydrates: 22g | Protein: 19g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 851mg | Fiber: 3g | Sugar: 8g