Recipe Name Wild Salmon and Winter Squash Casserole with Citrus-Herb Vinaigrette Submitted by coachsyl Recipe Description This summer casserole is bright with citrus flavors and assembles quickly once the winter squash and lemons are sliced. Fresh basil, added right before serving, enlivens the flavor of the salmon. Quantity 6 Quantity Unit Casserole Dish Prep Time (minutes) 10 Cook Time (minutes) 55 Ready In (minutes) 65

Ingredients Amount Measure Ingredient 16 ounces Wild salmon fillet 1/3 teaspoon black pepper 3/4 teaspoon salt 4 cups, cubes squash, winter sliced 1/4 cup olive oil 1 tablespoon olive oil 1 fruit (2-1/8\" dia) lemons 12 large black olives pitted 2 tablespoons fresh lemon juice 1 tablespoon fresh squeezed orange juice 2 tablespoons basil, fresh, chopped 1 teaspoon thyme fresh Steps Sequence Step 1 Preheat oven to 425 degrees F. Season the salmon fillet with 1/4 teaspoon salt and 1/8 teaspoon pepper on both sides. Place the winter squash in a single layer in an 8 1/2- by 11-inch casserole. Drizzle 1 tablespoon of the olive oil over the squash and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; roast in the oven for 15 minutes. 2 Remove from oven and layer half the lemon slices over squash. Lay the fillet over the lemon slices, top with remaining lemon slices and olives, and return to oven. Reduce oven temperature to 250 degrees F and roast until salmon and squash are cooked through -- about 40 minutes. 3 Whisk the remaining olive oil, lemon juice, orange juice, remaining salt, and remaining pepper in a small bowl. Stir in the basil and thyme and drizzle over the warm salmon. Serve immediately.