Ingredients (serves 4)
2 delicata squash (about 1½ lb.)
1 head cauliflower, cut into florets
1 red onion, cut into 8 wedges
3 Tbsp vomFASS Garlic Herb Oil
1½ lb. boneless salmon fillet
⅓ cup pumpkin seeds
⅓ cup fresh orange juice (about 1 medium orange)
2 Tbsp fresh lime juice
2 Tbsp vomFASS Forest Blossom Honey Balsamic Vinegar
2 Tbsp Tamari sauce
2 serrano chiles, sliced into thin rings
2 Tbsp vomFASS Orange Extra Virgin Olive Oil
½ tsp garlic powder
Arrange racks on upper and lower thirds of the oven; preheat to 425°F.
Cut squash lengthwise into 1” strips then crosswise into 1” pieces.
Toss squash, cauliflower, onion, and vomFASS Garlic Herb Oil on large, rimmed baking sheet, season with salt.
Roast on top rack, tossing occasionally, until vegetables are browned all over and tender (25-30 minutes).
Reduce oven temperature to 300°F.
Drizzle salmon lightly with Orange Extra Virgin Olive Oil, then season all over with salt and pepper.
Push roasted vegetables to one side of the baking sheet, then place salmon on the other side.
Spread pumpkin seeds on a small, rimmed backing sheet.
Bake salmon and vegetables lower rack until fish is just firm in the center and opaque.
Bake pumpkin seeds on top rack until golden, 12-16 minutes.
Meanwhile, whisk orange juice, lime, vinegar, Tamari and remaining vomFASS Orange Extra Virgin Olive Oil in a small bowl. Stir in chiles, season with salt.
To serve, break salmon into 4 pieces.
Arrange vegetables on plate, then top with salmon. Drizzle with dressing and scatter pumpkin seeds. Enjoy.