with Fennel & Acorn Squash

Main Course

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 4


  • 4 each 6 oz. salmon filet portions
  • 1 bulb of fennel
  • 1 acorn squash (butternut or another fall squash may be substituted)
  • Kosher salt and pepper
  • Olive oil


  • Season salmon filets with kosher salt and black pepper.
  • Cut fennel into 1/4 inch slices from top to bottom.
  • Cut squash into 1/2 inch thick slices
  • Coat all vegetables lightly with olive oil (mist spray is ideal) and season with salt and pepper.
  • Char vegetables lightly each side, until tender.
  • Cook salmon about 2 minutes, flip and cook 2 minutes more, let rest. Should be cooked to medium rare.
  • Plate grilled squash and fennel. Place grilled salmon on top.
  • Serve with lemon, optional.