This dish will have them saying… “More Please!”
Ingredients:
2 yellow squash, quartered lengthwise and halved crosswise
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper
4 6-ounce skinless center cut salmon fillets
¼ cup chopped mixed herbs (such as dill, tarragon and parsley)
1 ¼ pounds assorted cherry tomatoes, halved
4 chopped scallions
Directions:
Step 1: Position a rack in the upper third of the oven and preheat to 425 degrees. Toss the squash with 1 tablespoon olive oil on a baking sheet, season with ½ teaspoon salt and a few grinds of pepper. Roast until tender and golden around the edges about 15 to 20 minutes.
Step 2: Meanwhile, season the salmon with ½ teaspoon each salt and pepper and sprinkle with 2 tablespoons herbs. Refrigerate until ready to roast. Toss the tomatoes in a bowl with the scallops, the remaining 2 tablespoon herbs and 1 tablespoon olive oil, and ½ teaspoon salt, set aside.
Step 3: Remove the squash from the oven and push to one side of the baking sheet. Put the salmon on the other side, herb side up. Return to the oven and roast until the salmon is cooked through and the squash is browned, about 7 minutes. Serve the salmon and squash with the tomato salad.
