Garlic and Sage Butter Salmon
Serves 220 mins prep35 mins cook
This dish features wild salmon seasoned with garlic and sage, complemented by flavorful roasted kabocha squash drizzled with tahini and topped with maple pecan granola. It's a perfect side for Thanksgiving gatherings, offering a delicious low-carb and gluten-free option.
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What you need
Instructions
1: Pat dry and season the wild salmon with salt and pepper. 2: Heat ghee and chopped garlic and sage in a pan over medium-high heat. 3: Remove garlic and sage after 1-2 minutes. 4: Sear the salmon skin up for 2 minutes, then flip. 5: Place the salmon in a preheated oven at 400°F for about 5-7 minutes. 6: Cut the kabocha squash into slices, remove seeds, and brush with oil. 7: Season squash with cinnamon, nutmeg, salt, pepper, and sweetener. 8: Roast the squash in the oven at 400°F for about 20-25 minutes. 9: Remove the squash and drizzle with tahini and granola. 10: Steam broccolini for 3-5 minutes, then drizzle with olive oil, salt, pepper, and Parmesan.View original recipe