Ingredients

1.

Salmon Sockeye Raw
1 lb
2.

Seasoned Salt
¼ teaspoon
3.

Black Pepper
⅛ teaspoon
4.

Thyme, Dried
¼ teaspoon
5.

Oregano, Dried
½ teaspoon
6.

Onion Powder
¼ teaspoon
7.

Garlic Powder
¼ teaspoon
8.

Olive Oil
2 teaspoon
9.

Unsalted Butter
1 tablespoon
10.

Orange Juice
2 tablespoon
11.

Fried Pork Rinds
½ ounce
12.

Asparagus, Raw
3-½ ounce
13.

Zucchini
5 ounce
14.

Olive Oil
2 teaspoon
15.

Salt
¼ teaspoon
16.

Black Pepper
⅛ teaspoon
17.

Garlic
1 teaspoon
18.

Onion Powder
¼ teaspoon
19.

Nutmeg Ground
⅛ tsp
20.

Thyme, Dried
¼ teaspoon
21.

Rosemary, Dried
¼ teaspoon
22.

Squash Butternut Frozen Unprepared
3 ounce
23.

Unsalted Butter
1 tablespoon
24.

Arugula
1 ounce
25.

Pecans, Raw
1 ounce

Instructions

1.
Preheat an oven to 400 degrees. Arrange 8-oz salmon fillets on a sheet tray lined with parchment paper. Season each filet with the seasoned salt, pepper, thyme, oregano, onion powder, and garlic powder. Drizzle about 1 tsp of olive oil over each salmon filet before baking in the oven for just 10 minutes.
2.
While the salmon is baking, combine melted butter and orange juice in a small dish. After 10 minutes, remove the salmon from the oven and brush the filets with about of the orange butter using a marinade or pastry brush. Bake for another 10 minutes. Repeat the butter-basting and 10-minute baking intervals 2 more times. The salmon should have baked for a total of 40 minutes with 3 rounds of butter-basting.
3.
After the 40 minutes in the oven, press about 1 TB of ground pork rinds onto the top of each salmon filet. Bake the filets for a final 25 minutes. During all this baking time, you will be preparing the vegetable medley side dish. You may wish to allow the salmon filets to rest for 5 minutes before serving at the end of the recipe.
4.
To make the vegetable medley, first, blanch the asparagus. Cut fresh asparagus stalks in half as you bring a pot of water to a boil. Drop the asparagus in the boiling water and cook for just 2 minutes. After 2 minutes, transfer the asparagus to an ice bath to halt the cooking.
5.
Chop zucchini into -inch thick pieces. Combine the zucchini with the asparagus in a large mixing bowl with the olive oil, salt, pepper, garlic, onion powder, nutmeg, thyme, and rosemary. Heat a large non-stick pan or skillet to high heat and pour in the seasoned vegetables. Let the asparagus and zucchini cook undisturbed until they are charred on one side.
6.
Toss the asparagus and zucchini in the pan and reduce the heat to medium. Add in THAWED butternut squash to the pan. Occasionally toss while cooking until all the vegetables have darkened edges and the seasonings char to your liking. Then, reduce the heat to very low and melt the butter in the pan. Toss the ingredients until all the vegetables are coated in butter.
7.
Take the pan off the heat and stir the arugula into the vegetables. The heat from the pan should naturally wilt the arugula. Transfer the cooked vegetables to a serving dish. Return the hot pan to the stove over low heat. Add chopped pecans to the pan and let them cook for about 60 seconds or until you can smell they re toasted. Sprinkle the toasted pecans over the finished dish and serve the vegetable medley with your salmon.