Alaskan Sockeye Salmon with Roasted Zucchini and Pumpkin Feta Puree
Ingredients:
2 Cans Oregon’s Choice Alaskan Sockeye Salmon
2 Tbsp Lemon
1 Tsp Lemon Zest
3 Garlic Cloves
1 Tbsp Honey
6 Tbsp Olive Oil -Split
1 lb. Pumpkin (Substitute Butternut Squash)
1 lb. Zucchini
2 Tsp Thyme
2 Tsp Rosemary
1 Tsp Smoked Paprika
1 Tsp Garlic Powder
1 Cup Quinoa
6 Oz Feta cheese
Salt and Pepper
Dressing: (Optional)
1 Tbsp Parsley
2 Tbsp Dill
2 Tbsp Green Onion
4 Garlic Clove
¼ Cup Greek Yogurt
½ Cup Mayo
1 Tbsp Lemon
1 Tsp Zaatar
Salt and Pepper
Directions:
- Preheat the oven to 375 ºF.
- Prepare pumpkin by halving, removing the seeds, and peeling. Cut pumpkin into small cubes and zucchini into medium cubes. Slice purple onion. Mix the pumpkin, purple onion, and zucchini cubes in a bowl with 3 tablespoons of olive oil, 2 tsp thyme, 2 tsp rosemary, 1 tsp garlic powder, and 1 tsp smoked paprika and spread over the baking tray. Transfer to the oven and bake for 30 minutes or until the pumpkin is tender and slightly brown on the edges.
- Meanwhile, bring 1 and 1/3 cups of water with 1 cup quinoa and ¼ tsp salt to a boil over medium to high heat. Once boiling, stir and turn the heat down to low. Cover for fifteen minutes. After fifteen minutes, turn off the oven, uncover, and stir.
- Open Oregon’s Choice Alaskan Sockeye Salmon drain of liquid and set aside. Peel and mince garlic. Mix the minced garlic cloves, 1 tsp lemon zest, 2 tsp lemon juice, 1 tbsp of olive oil, 1 tbsp honey, ½ tsp salt, and ½ tsp pepper in a bowl. Set it aside.
- Place all dressing ingredients in a blender to mix.
- Once the pumpkin is done, combine half of the pumpkin, 6oz. feta, 2 tbsp of olive oil, 1 tsp lemon, ¼ tsp salt, and ¼ tsp pepper in a food processor and pulse until smooth and creamy.
- To serve, spread the pumpkin feta puree onto plates. Topped with quinoa, roasted vegetable mixture, and Oregon’s Choice Alaskan Sockeye Salmon. Drizzle with dressing and serve!
