Eating healthy plays a very big role in my day to day energy and overall well being. Having go-to meal ideas that can be prepared for a cozy dinner for 2 (or more) makes it so much easier to plan my week. This Seared and roasted salmon, with pumpkin risotto and baked brussel sprouts is an autumn favorite. I love that each of these can be prepared with such beautiful and seasonal presentation and are perfect for re-heating leftovers. I'm listing recipes for each below but if you like butternut squash better than pumpkin, you can use that as well. I would recommend making the risotto first, and then the brussels sprouts and salmon. Please comment below with your own tweaks and tricks!
Seared and roasted salmon -
- Fresh salmon filets (1 filet per serving)
- Kosher salt & pepper and any seasonings of your choice
- Olive oil
Preheat oven to 425°F. Wash and then pat the salmon completely dry. Pierce a few small slits through the skin. Flip the filet to the other side, and season with either kosher or coarse sea salt & pepper. Heat an oven-proof skillet with 1 to 2 tablespoons olive oil. Once the skillet is heated, place the salmon (skin side up) and allow to sear for approximately 2 to 3 minutes. Turn the salmon, with skin side on the bottom and roast in the oven for about 5 to 7 minutes. Save the pan sauce in the skillet to drizzle on salmon once it's on serving plate.
Pumpkin Risotto -
Ingredients: Serves: 4
- 2 cups cubed butternut pumpkin
- 2 tablespoons butter
- 1/2 onion, minced
- 1 cup Arborio rice
- 1/3 cup dry white wine
- 5 cups hot chicken stock
- 1/4 cup grated Parmesan cheese
- 1 pinch salt and ground black pepper to taste
1. Place pumpkin cubes into a steamer in a saucepan. Add water, cover and bring to a boil over medium-high heat. Allow to steam until the pumpkin is tender (10 to 15 minutes) then drain and mash in a bowl with a fork.
2. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter and the onion begins to brown on the edges, about 5 minutes more.
3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed pumpkin and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock and continue stirring until it has been absorbed. Finally, pour in the remaining stock and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese and seasoning to taste with salt and pepper.
Roasted Brussels Sprouts:
- 1 package of fresh brussels sprouts with ends trimmed or sliced in half (your preference)
- 3 tablespoons of olive oil
- 1 teaspoon of Kosher or coarse sea salt
Place brussels sprouts, oil and sea salt in a plastic bag. Once sealed shake thoroughly so that each of the spouts are slightly coated. Empty bad onto a baking tray and roast in oven at 350 degrees for approximately 30 minutes - depending on how dark you like them.