50+ Delicious Fall Salmon Recipes to Celebrate

As the crisp air and vibrant leaves signal the arrival of fall, it’s the perfect time to celebrate the season’s bountiful harvest with delicious, nutritious meals.

Salmon, a versatile and heart-healthy fish, is an excellent choice for autumn cooking.

Not only does it provide essential omega-3 fatty acids, but its rich flavor pairs beautifully with the season’s warm spices, fresh produce, and comforting sides.

In this blog, we present over 50 fall salmon recipes that will inspire your culinary creativity and delight your taste buds.

From hearty baked dishes to fresh salads and everything in between, these recipes showcase the best of fall’s flavors, making them perfect for weeknight dinners, holiday gatherings, or cozy weekend meals.

So grab your apron and get ready to savor the tastes of the season with these delicious salmon recipes!

50+ Delicious Fall Salmon Recipes to Celebrate

Embracing the flavors of fall with salmon is an opportunity to nourish your body while enjoying the comforting tastes of the season. Whether you’re grilling, baking, or pan-searing, these 50+ fall salmon recipes offer something for everyone.

With their variety and versatility, you can easily create satisfying meals that highlight the best ingredients autumn has to offer.

So gather your loved ones, explore these recipes, and enjoy the warmth and joy of cooking together this fall.

Maple Glazed Salmon with Roasted Butternut Squash

This Maple Glazed Salmon with Roasted Butternut Squash recipe combines the rich, sweet flavors of maple syrup with the hearty, earthy taste of butternut squash. Perfect for a cozy fall evening, this dish is both nutritious and delicious, making it an ideal choice for a wholesome dinner that’s simple to prepare yet impressive enough for guests.

Ingredients:

• 4 salmon fillets
• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup pure maple syrup
• 2 tablespoons soy sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cinnamon
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
3. Roast the squash in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the squash is roasting, prepare the maple glaze. In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, garlic powder, and cinnamon.
5. Place the salmon fillets on a separate baking sheet lined with parchment paper. Brush the fillets generously with the maple glaze.
6. When the squash has about 10 minutes left to roast, place the salmon in the oven. Bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Serve the salmon fillets with the roasted butternut squash, garnished with fresh parsley.

The combination of sweet maple glaze and savory roasted butternut squash makes this dish a true autumnal delight. Not only does this meal provide a balanced array of flavors, but it also offers a nutritious option packed with omega-3 fatty acids and vitamins. Enjoy this Maple Glazed Salmon with Roasted Butternut Squash as a comforting and healthy fall dinner that’s sure to become a seasonal favorite.

Apple Cider Glazed Salmon with Sage Brown Butter

Apple Cider Glazed Salmon with Sage Brown Butter is a sophisticated dish that highlights the crisp, tart flavor of apple cider paired with the nutty, aromatic essence of sage brown butter. This fall-inspired recipe is perfect for special occasions or a luxurious weeknight meal, combining the freshness of salmon with the warming flavors of autumn.

Ingredients:

• 4 salmon fillets
• 1 cup apple cider
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 4 tablespoons unsalted butter
• 6-8 fresh sage leaves

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small saucepan, combine the apple cider, apple cider vinegar, honey, and Dijon mustard. Bring to a boil over medium-high heat, then reduce the heat and simmer until the mixture has reduced by half and thickened to a glaze-like consistency.
3. Season the salmon fillets with salt and pepper, then place them on a baking sheet lined with parchment paper.
4. Brush the salmon fillets with the apple cider glaze and bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. While the salmon is baking, prepare the sage brown butter. In a small skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns a golden brown and the sage leaves are crispy, about 3-4 minutes.
6. Remove the salmon from the oven and drizzle with the sage brown butter. Serve immediately.

This Apple Cider Glazed Salmon with Sage Brown Butter is an elegant dish that brings out the best flavors of fall. The sweet-tart glaze complements the rich salmon, while the sage brown butter adds a luxurious touch. This recipe is perfect for impressing guests or treating yourself to a gourmet meal that celebrates the season’s bounty.

Pumpkin Seed Crusted Salmon with Brussels Sprouts

Pumpkin Seed Crusted Salmon with Brussels Sprouts is a creative and flavorful way to enjoy seasonal ingredients. The crunchy pumpkin seed crust adds a delightful texture to the tender salmon, while the roasted Brussels sprouts provide a slightly bitter contrast that balances the dish. This recipe is not only delicious but also packed with nutrients, making it a great choice for a healthy fall dinner.

Ingredients:

• 4 salmon fillets
• 1 cup raw pumpkin seeds (pepitas)
• 1/4 cup panko breadcrumbs
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a food processor, pulse the pumpkin seeds and panko breadcrumbs until coarsely ground. Transfer the mixture to a shallow dish.
3. Brush the salmon fillets with olive oil and season with salt and pepper. Press the fillets into the pumpkin seed mixture, coating them evenly.
4. Place the crusted salmon fillets on a baking sheet lined with parchment paper.
5. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them out on a separate baking sheet.
6. Roast the salmon and Brussels sprouts in the preheated oven. Bake the salmon for 12-15 minutes, or until the fish is cooked through and the crust is golden brown. Roast the Brussels sprouts for 20-25 minutes, or until tender and caramelized.
7. In a small bowl, whisk together the balsamic vinegar and maple syrup. Drizzle over the roasted Brussels sprouts before serving.
8. Serve the pumpkin seed crusted salmon with the roasted Brussels sprouts.

The combination of crunchy pumpkin seeds and tender salmon in this Pumpkin Seed Crusted Salmon with Brussels Sprouts recipe is a match made in culinary heaven. The dish is not only visually appealing but also rich in flavors and nutrients. The roasted Brussels sprouts, drizzled with balsamic and maple syrup, add a touch of sweetness and acidity that complements the salmon perfectly. Enjoy this wholesome and delicious meal as a celebration of fall’s best ingredients.

Orange Cranberry Glazed Salmon with Wild Rice

Orange Cranberry Glazed Salmon with Wild Rice is a vibrant and flavorful dish that brings together the tartness of cranberries with the sweet and citrusy notes of orange. This recipe is perfect for a fall dinner, offering a delightful contrast of textures and flavors. The wild rice adds an earthy, nutty base that complements the glazed salmon beautifully.

Ingredients:

• 4 salmon fillets
• 1/2 cup fresh or frozen cranberries
• 1/2 cup orange juice
• 1/4 cup honey
• 1 teaspoon orange zest
• Salt and pepper to taste
• 1 cup wild rice
• 2 cups vegetable or chicken broth
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small saucepan, combine the cranberries, orange juice, honey, and orange zest. Cook over medium heat until the cranberries burst and the sauce thickens, about 10 minutes. Season with salt and pepper.
3. Season the salmon fillets with salt and pepper, then place them on a baking sheet lined with parchment paper. Brush the fillets generously with the orange cranberry glaze.
4. Bake the salmon in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Meanwhile, in a medium saucepan, bring the broth to a boil. Add the wild rice, reduce the heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed.
6. Fluff the wild rice with a fork and stir in the olive oil and chopped parsley.
7. Serve the glazed salmon over the wild rice, garnished with additional orange zest if desired.

This Orange Cranberry Glazed Salmon with Wild Rice is a stunning fall dish that combines seasonal flavors in a delightful and nutritious way. The tangy cranberry glaze paired with the sweet citrus notes of orange creates a harmonious balance with the rich salmon. The wild rice adds a hearty, earthy component that makes this meal satisfying and wholesome. Enjoy this dish as a festive and flavorful dinner that captures the essence of autumn.

Spiced Pumpkin Salmon with Quinoa and Kale

Spiced Pumpkin Salmon with Quinoa and Kale is a unique and healthful fall dish that incorporates the warm, cozy flavors of pumpkin spice into a savory meal. The salmon is marinated in a blend of pumpkin puree and spices, then paired with a nutrient-rich quinoa and kale salad. This recipe is perfect for those looking to enjoy a seasonal twist on a classic salmon dinner.

Ingredients:

• 4 salmon fillets
• 1/2 cup canned pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups water or vegetable broth
• 2 tablespoons olive oil
• 1 bunch kale, stems removed and leaves chopped
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together the pumpkin puree, cinnamon, nutmeg, ginger, and cloves. Season with salt and pepper.
3. Brush the salmon fillets with the spiced pumpkin mixture and place them on a baking sheet lined with parchment paper.
4. Bake the salmon in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Meanwhile, in a medium saucepan, bring the water or broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
6. In a large skillet, heat the olive oil over medium heat. Add the kale and cook until wilted, about 5 minutes. Stir in the cooked quinoa, dried cranberries, and pumpkin seeds.
7. Serve the spiced pumpkin salmon over the quinoa and kale mixture.

Spiced Pumpkin Salmon with Quinoa and Kale is a delightful way to enjoy the flavors of fall in a healthy and satisfying meal. The warm spices and pumpkin puree create a flavorful and aromatic crust for the salmon, while the quinoa and kale salad adds a boost of nutrients and texture. This dish is perfect for those looking to incorporate seasonal ingredients into their diet in a creative and delicious way.

Pomegranate Molasses Salmon with Roasted Root Vegetables

Pomegranate Molasses Salmon with Roasted Root Vegetables is a flavorful and visually stunning dish that celebrates the rich, tangy sweetness of pomegranate molasses. Paired with a medley of roasted root vegetables, this recipe offers a perfect balance of flavors and textures, making it an ideal choice for a fall dinner that’s both nutritious and impressive.

Ingredients:

• 4 salmon fillets
• 1/4 cup pomegranate molasses
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 sweet potato, peeled and chopped
• 1 red onion, chopped
• Fresh pomegranate seeds for garnish
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together the pomegranate molasses, olive oil, lemon juice, and ground cumin. Season with salt and pepper.
3. Toss the chopped carrots, parsnips, sweet potato, and red onion with half of the pomegranate molasses mixture. Spread the vegetables out on a baking sheet in a single layer.
4. Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
5. Place the salmon fillets on a separate baking sheet lined with parchment paper. Brush the fillets generously with the remaining pomegranate molasses mixture.
6. When the vegetables have about 10 minutes left to roast, place the salmon in the oven. Bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Serve the salmon fillets with the roasted root vegetables, garnished with fresh pomegranate seeds and parsley.

Pomegranate Molasses Salmon with Roasted Root Vegetables is a delicious and elegant fall dish that showcases the deep, tangy flavors of pomegranate molasses. The roasted root vegetables add a hearty, earthy element that complements the rich salmon perfectly. This recipe is not only visually appealing but also packed with nutrients, making it a wonderful choice for a healthy and satisfying autumn meal. Enjoy this dish as a beautiful and flavorful way to celebrate the season’s bounty.

Maple Mustard Glazed Salmon with Brussels Sprouts

Maple Mustard Glazed Salmon with Brussels Sprouts is a delightful fall dish that marries the sweetness of maple syrup with the tanginess of Dijon mustard. This recipe features tender, flaky salmon fillets coated in a delicious glaze and paired with crispy roasted Brussels sprouts, making it a perfect combination of flavors and textures for a cozy autumn dinner.

Ingredients:

• 4 salmon fillets
• 1/4 cup maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/4 teaspoon garlic powder

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together the maple syrup, Dijon mustard, and apple cider vinegar. Season with salt and pepper.
3. Toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them out on a baking sheet in a single layer.
4. Roast the Brussels sprouts in the preheated oven for 15 minutes.
5. After 15 minutes, place the salmon fillets on a separate baking sheet lined with parchment paper. Brush the fillets generously with the maple mustard glaze.
6. Return both the Brussels sprouts and salmon to the oven. Roast for another 12-15 minutes, or until the salmon is cooked through and the Brussels sprouts are crispy.
7. Serve the glazed salmon fillets with the roasted Brussels sprouts.

Maple Mustard Glazed Salmon with Brussels Sprouts is a delicious and simple fall meal that combines sweet and tangy flavors with a touch of earthiness. The glaze caramelizes beautifully on the salmon, while the Brussels sprouts add a crispy, savory element to the dish. This recipe is perfect for a quick and nutritious weeknight dinner that captures the essence of autumn.

Herb-Crusted Salmon with Butternut Squash Mash

Herb-Crusted Salmon with Butternut Squash Mash is a comforting and elegant fall dish that features a fragrant herb crust on succulent salmon fillets. Paired with creamy butternut squash mash, this recipe offers a harmonious blend of flavors and textures, making it a delightful choice for a cozy autumn meal.

Ingredients:

• 4 salmon fillets
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 large butternut squash, peeled and cubed
• 1/4 cup milk or cream
• 2 tablespoons butter
• 1/4 teaspoon ground nutmeg

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine the chopped parsley, dill, garlic, and olive oil. Season with salt and pepper.
3. Press the herb mixture onto the top of the salmon fillets.
4. Place the salmon fillets on a baking sheet lined with parchment paper and bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Meanwhile, bring a large pot of salted water to a boil. Add the butternut squash cubes and cook until tender, about 15 minutes. Drain well.
6. Mash the butternut squash with milk or cream, butter, and ground nutmeg. Season with salt and pepper to taste.
7. Serve the herb-crusted salmon fillets with a generous portion of butternut squash mash.

Herb-Crusted Salmon with Butternut Squash Mash is a flavorful and nourishing fall dish that combines the freshness of herbs with the rich, creamy texture of butternut squash. The herb crust adds a wonderful aromatic note to the salmon, while the mash provides a comforting and slightly sweet accompaniment. This recipe is perfect for a special dinner that’s both elegant and satisfying.

Apple Cider Glazed Salmon with Sautéed Spinach

Apple Cider Glazed Salmon with Sautéed Spinach is a light and flavorful fall dish that features a tangy apple cider glaze on tender salmon fillets. Paired with sautéed spinach, this recipe offers a nutritious and delicious meal that captures the crisp, fresh flavors of autumn.

Ingredients:

• 4 salmon fillets
• 1/2 cup apple cider
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 pound fresh spinach
• 2 cloves garlic, minced

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small saucepan, combine the apple cider, apple cider vinegar, honey, and Dijon mustard. Bring to a simmer over medium heat and cook until the mixture reduces by half and thickens into a glaze, about 10 minutes. Season with salt and pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Brush the fillets generously with the apple cider glaze.
4. Bake the salmon in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
5. While the salmon is baking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
6. Add the fresh spinach to the skillet and sauté until wilted, about 3-4 minutes. Season with salt and pepper.
7. Serve the apple cider glazed salmon fillets with sautéed spinach on the side.

Apple Cider Glazed Salmon with Sautéed Spinach is a delightful fall recipe that showcases the sweet and tangy flavors of apple cider. The glaze adds a beautiful caramelized finish to the salmon, while the sautéed spinach provides a fresh and nutritious accompaniment. This dish is perfect for a light yet satisfying dinner that celebrates the seasonal flavors of autumn.

Lemon Dill Salmon with Roasted Root Vegetables

Lemon Dill Salmon with Roasted Root Vegetables is a bright and zesty fall dish that highlights the freshness of lemon and the aromatic flavors of dill. This recipe combines tender salmon fillets with a colorful array of roasted root vegetables, creating a nutritious and satisfying meal that’s perfect for any autumn gathering.

Ingredients:

• 4 salmon fillets
• 1 lemon, juiced and zested
• 2 tablespoons fresh dill, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 sweet potato, peeled and cubed
• 1 red onion, cut into wedges
• 1 teaspoon garlic powder

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together the lemon juice, lemon zest, dill, olive oil, salt, and pepper.
3. Toss the carrots, parsnips, sweet potato, and red onion with olive oil, garlic powder, salt, and pepper. Spread the vegetables on a baking sheet in a single layer.
4. Roast the root vegetables in the preheated oven for 20-25 minutes, or until they are tender and caramelized, stirring halfway through.
5. While the vegetables are roasting, place the salmon fillets on a separate baking sheet lined with parchment paper. Brush the fillets with the lemon dill mixture.
6. When the vegetables have about 10 minutes left, add the salmon to the oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Serve the salmon with the roasted root vegetables, drizzling any remaining lemon dill mixture over the top.

Lemon Dill Salmon with Roasted Root Vegetables is a vibrant and healthy meal that celebrates the fresh flavors of fall. The zesty lemon and fragrant dill elevate the salmon, while the roasted root vegetables provide a sweet and savory complement. This dish is not only pleasing to the palate but also a feast for the eyes, making it an excellent choice for autumn dinners with family and friends.

Smoky Paprika Salmon with Autumn Veggie Medley

Smoky Paprika Salmon with Autumn Veggie Medley is a delicious and comforting dish that highlights the robust flavors of smoked paprika and seasonal vegetables. This recipe brings together tender salmon fillets with a medley of roasted vegetables, creating a hearty and nutritious meal that perfectly captures the essence of fall.

Ingredients:

• 4 salmon fillets
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, chopped
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the mixture onto both sides of the salmon fillets.
3. In a large bowl, toss the red bell pepper, zucchini, yellow squash, and red onion with olive oil, salt, and pepper.
4. Spread the vegetables on a baking sheet in a single layer. Place the salmon fillets on top of the vegetables.
5. Roast in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender.
6. Serve the smoky paprika salmon with the roasted autumn veggie medley.

Smoky Paprika Salmon with Autumn Veggie Medley is a flavorful dish that showcases the vibrant colors and tastes of the fall harvest. The smoky paprika adds depth and warmth to the salmon, while the roasted vegetables provide a delightful crunch and sweetness. This recipe is perfect for a cozy dinner, bringing together the comforting elements of autumn in one satisfying meal.

Ginger Soy Glazed Salmon with Cauliflower Rice

Ginger Soy Glazed Salmon with Cauliflower Rice is a light and flavorful fall dish that combines the savory sweetness of ginger and soy with the healthful benefits of cauliflower rice. This recipe is not only quick and easy to prepare but also packs a punch in flavor, making it a great option for busy weeknights or special occasions.

Ingredients:

• 4 salmon fillets
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon grated fresh ginger
• 1 tablespoon sesame oil
• Salt and pepper to taste
• 1 head cauliflower, grated or processed into rice-sized pieces
• 2 tablespoons olive oil
• 2 green onions, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, whisk together the soy sauce, honey, grated ginger, and sesame oil. Season with salt and pepper.
3. Place the salmon fillets in a shallow dish and pour the ginger soy mixture over the top, marinating for at least 15 minutes.
4. While the salmon marinates, heat olive oil in a large skillet over medium heat. Add the cauliflower rice and sauté for 5-7 minutes, or until tender. Season with salt and pepper.
5. Place the marinated salmon fillets on a baking sheet lined with parchment paper and bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve the ginger soy glazed salmon over a bed of cauliflower rice, garnished with chopped green onions.

Ginger Soy Glazed Salmon with Cauliflower Rice is a deliciously healthy fall recipe that balances the flavors of sweet and savory in a vibrant dish. The ginger soy glaze brings a delightful kick to the salmon, while the cauliflower rice serves as a low-carb, nutritious base. This recipe is perfect for those seeking a quick and flavorful meal that still captures the essence of the season. Enjoy this dish as a healthy and satisfying option for any autumn evening.

Cranberry Orange Salmon with Quinoa Pilaf

Cranberry Orange Salmon with Quinoa Pilaf is a festive and flavorful fall dish that brings together the tartness of cranberries with the bright notes of orange. This recipe pairs succulent salmon fillets with a hearty quinoa pilaf, making it a nutritious and delicious meal that’s perfect for autumn gatherings and holiday celebrations.

Ingredients:

• 4 salmon fillets
• 1/2 cup fresh cranberries (or frozen, thawed)
• 1/4 cup orange juice
• 1 tablespoon orange zest
• 2 tablespoons honey
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups vegetable broth
• 1/4 cup chopped walnuts
• 1/4 cup chopped parsley

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small saucepan over medium heat, combine the cranberries, orange juice, orange zest, honey, salt, and pepper. Cook until the cranberries burst and the mixture thickens slightly, about 5-7 minutes. Set aside.
3. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes or until the liquid is absorbed. Fluff with a fork and stir in the walnuts and parsley.
4. Place the salmon fillets on a baking sheet lined with parchment paper. Spoon the cranberry-orange mixture over each fillet.
5. Bake the salmon in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Serve the cranberry orange salmon on a bed of quinoa pilaf.

Cranberry Orange Salmon with Quinoa Pilaf is a stunning fall dish that combines seasonal flavors into a beautifully presented meal. The sweet and tart cranberry-orange glaze complements the richness of the salmon, while the quinoa pilaf adds a nutritious and crunchy texture. This dish not only satisfies your taste buds but also creates a delightful visual impact, making it an excellent choice for holiday feasts or family gatherings.

Honey Garlic Glazed Salmon with Sweet Potato Wedges

Honey Garlic Glazed Salmon with Sweet Potato Wedges is a delightful autumn dish that balances sweet and savory flavors beautifully. The honey garlic glaze enhances the natural flavors of the salmon, while the crispy sweet potato wedges provide a satisfying and nutritious side. This recipe is simple to prepare, making it perfect for a busy weeknight dinner or a leisurely weekend meal.

Ingredients:

• 4 salmon fillets
• 1/4 cup honey
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• Salt and pepper to taste
• 2 large sweet potatoes, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon paprika

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together the honey, minced garlic, soy sauce, salt, and pepper.
3. In a large bowl, toss the sweet potato wedges with olive oil, paprika, salt, and pepper. Spread them on a baking sheet in a single layer.
4. Roast the sweet potato wedges in the preheated oven for 20-25 minutes, or until they are golden and crispy, turning halfway through.
5. While the sweet potatoes are roasting, place the salmon fillets on a separate baking sheet lined with parchment paper. Brush the honey garlic glaze over the salmon fillets.
6. Bake the salmon in the oven for the last 10-12 minutes of the sweet potatoes’ cooking time, or until the salmon is cooked through and flakes easily with a fork.
7. Serve the honey garlic glazed salmon alongside the crispy sweet potato wedges.

Honey Garlic Glazed Salmon with Sweet Potato Wedges is a comforting and flavorful dish that perfectly encapsulates the essence of fall. The sweet and savory glaze enhances the salmon, making it tender and delicious, while the sweet potato wedges provide a satisfying crunch and a hint of natural sweetness. This recipe is not only easy to prepare but also delivers a wholesome and hearty meal that everyone will enjoy.

Pumpkin Spice Salmon with Spinach and Feta Salad

Pumpkin Spice Salmon with Spinach and Feta Salad is a unique and festive dish that combines the flavors of autumn with a healthy salad. The salmon is seasoned with pumpkin spice, which adds a warm and aromatic flavor, while the spinach and feta salad provides a refreshing contrast. This recipe is perfect for a light yet satisfying fall meal that showcases seasonal ingredients.

Ingredients:

• 4 salmon fillets
• 1 tablespoon pumpkin pie spice
• Salt and pepper to taste
• 4 cups fresh spinach
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced almonds
• 1/4 cup dried cranberries
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the salmon fillets with pumpkin pie spice, salt, and pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
4. While the salmon is baking, prepare the salad by combining fresh spinach, crumbled feta cheese, sliced almonds, and dried cranberries in a large bowl.
5. In a small bowl, whisk together the olive oil and balsamic vinegar. Drizzle the dressing over the salad and toss to combine.
6. Serve the pumpkin spice salmon atop a generous portion of the spinach and feta salad.

Pumpkin Spice Salmon with Spinach and Feta Salad is a creative and delicious way to embrace fall flavors. The unique combination of pumpkin spice on the salmon creates a warm and aromatic dish, while the spinach and feta salad adds freshness and a hint of tang. This recipe is not only visually appealing but also packed with nutrients, making it a great choice for a light and satisfying fall meal that will impress your guests and family alike.

Note: More recipes are coming soon!