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Crispy Salmon with Butternut Squash and Brussels Sprouts Hash

Crispy Salmon with Butternut Squash and Brussels Sprouts Hash


The other day I went on a Trader Joe's shopping trip in which I bought maybe a little too much fresh produce for one person. While I was sitting at my desk at work thinking about what I should make for dinner, this recipe popped into my head like it was sent to me from the food gods. Recently I’ve been really into making delicious umami creations and this hash has a little bit of sweet, savory, bitter, spice and butteryness all rolled into one bite. Paired with perfectly crispy skinned salmon seasoned simply with salt and pepper this can be an easy weeknight meal or a decadent date night recipe. Loaded with lots of vegetables and healthy fats from the salmon, olive oil, and nuts this original Stephanie Eats Chicago recipe is filling, flavorful and healthy.


Recipe makes 2 large portions, double for family of 4


  • 2, 3-4 oz filets of wild salmon
  • 3 tablespoons and 1 teaspoon of olive oil
  • ½ large butternut squash
  • ½ package of Trader Joe’s shredded Brussels sprouts
  • ¼ cup pine nuts
  • ½ large red onion
  • 5 dried dates
  • 1 lime
  • 1 tablespoon sriracha sauce
  • 2 tablespoons honey
  • 2 tablespoon mango Greek yogurt


  1. Preheat oven to 400 degrees
  2. Chop a large butternut squash in half and deseed, then dice half of the squash into ½ inch square cubes
  3. Toss butternut squash in 1 tablespoon and 1 teaspoon of olive oil, salt and pepper and place on large baking sheet, bake for 20 minutes in oven
  4. Prepare sauce, combine lime, honey and sriracha and pinch of salt, set aside
  5. While squash is baking chop red onions into a fairly small dice, chop dates into small pieces
  6. Heat tablespoon of olive oil in skillet on low-medium heat and add Brussels sprouts, add red onions, and dates, season with salt and pepper
  7. Take butternut squash out of the oven and add to skillet with other ingredients
  8. Add sriracha, lime, honey sauce to hash and turn heat to low
  9. Season salmon on both sides with salt and pepper
  10. Heat tablespoon in another skillet on medium-high heat, when oil is smoking add salmon skin side down, cook for 3 minutes each side
  11. Heap hash onto a plate and place salmon crispy skin side up on top
  12. I topped my salmon with a bit of mango Greek yogurt


Note-Trader Joes did sponsor this post, I just like their food!

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