There is something satisfying about creating a dish that feels elegant while staying rooted in simple ingredients. Perfectly pan-seared salmon with crisp skin sits on a silky butternut squash purée, bringing warmth and natural sweetness to the plate, while fresh asparagus and tenderstem broccoli add colour, texture, and balance.
I love dishes like this because they prove that cooking does not always need heavy sauces or complicated techniques to feel special. Every ingredient has its own purpose — the richness of the salmon, the smoothness of the purée, and the freshness of the greens all coming together naturally. It is clean, vibrant cooking that looks refined on the plate and delivers comfort in every bite.
For me, food is often at its best when the ingredients are allowed to speak for themselves. This dish is about simplicity, balance, and turning everyday ingredients into something that feels memorable.
Serves
2 people
Preparation Time
15 minutes
Cooking Time
25 minutes
Total Time
40 minutes
Ingredients
Salmon
- 2 salmon fillets (180–200g each)
- Salt and black pepper
- 1 tbsp olive oil
- 15g butter
- 1 garlic clove, lightly crushed
- 1 sprig thyme
Butternut Squash Purée
- 500g butternut squash, peeled and diced
- 20g butter
- 50ml double cream
- Salt to taste
- Pinch of nutmeg
Vegetables
- 8 asparagus spears
- 8 tenderstem broccoli stems
- 1 tbsp olive oil
- Salt and black pepper
Method
Prepare the Purée
- Boil butternut squash in salted water for 12–15 minutes until soft.
- Drain well.
- Blend with butter, cream, nutmeg, and seasoning until smooth.
- Pass through a fine sieve for a restaurant-quality finish.
Vegetables
- Toss asparagus and tenderstem broccoli with olive oil and seasoning.
- Heat a frying pan or griddle pan.
- Cook for 3–4 minutes until lightly coloured while keeping a slight bite.
Cook the Salmon
- Pat salmon dry and season both sides.
- Heat oil in a pan over medium-high heat.
- Place salmon skin-side down and cook for 5–6 minutes.
- Add butter, garlic, and thyme.
- Turn the salmon and baste for another 2–3 minutes.
Cook until the centre remains soft and moist
Plating:
- Spoon the butternut squash purée onto the centre of the plate and sweep with the back of a spoon.
- Place the salmon slightly on top of the purée.
- Arrange asparagus and broccoli at different angles for height.
- Finish with micro herbs or pea shoots.
- Add a few flakes of sea salt.
Nutritional Values (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 610 kcal |
| Protein | 42g |
| Carbohydrates | 22g |
| Fat | 38g |
| Fibre | 8g |
| Sugar | 10g |
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