Little touches like the charred lemon vinaigrette and tart pomegranate arils raise this expedient plate of mixed greens into a showstopping fundamental dish. Preheat your sheet dish to get a kick off on cooking the squash and onions.
Ingredients
- 2 1/2 cups chopped butternut squash
- 2 1/2 cups sliced red onion
- 1 medium lemon, halved crosswise
- 1/4 cup olive oil
- 1 tablespoon rice vinegar
- 2 teaspoons pure maple syrup
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon orange zest
- 3/4 teaspoon black pepper, divided
- 3/4 plus 1/8 tsp. kosher salt, divided
- 1 tablespoon canola oil
- 4 (6-oz.) skin-on salmon fillets
- 4 cups torn curly kale
- 4 cups baby spinach
- 1/2 cup pomegranate arils
Instructions to Make It
Stage 1
Spot a preparing sheet on rack in upper third of stove; preheat oven to high. When hot, cautiously expel heating sheet from broiler; place squash, onion, and lemon (chop side down) on preparing sheet. Cook until burned, 7 to 8 minutes. Let cool; press juice from lemon parts into a little bowl.
Stage 2
Whisk together olive oil, vinegar, maple syrup, mustard, orange get-up-and-go, 1 teaspoon lemon juice, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a medium bowl; put in a safe spot.
Stage 3
Warmth canola oil in a huge nonstick skillet over medium-high. Sprinkle salmon tissue with staying 1/4 teaspoon pepper and staying 5/8 teaspoon salt. Cook salmon, skin side down, until skin is fresh, 3 to 4 minutes. Flip fillets; cook 2 to 3 minutes.
Stage 4
Spot kale, spinach, pomegranate arils, squash, and onion in a huge bowl. Include vinaigrette; hurl to cover. Separation plate of mixed greens and salmon among 4 dishes; spoon 1/2 teaspoon lemon squeeze over each filet.
