This recipe is a special requests on how to use… patty pans! And it just so happens I have a FAVOURITE dish I like to make for people that includes- patty pans! As well as local salmon (generally caught by yours truly) and a sweet & creamy dill sauce because everything always arrive at the same time, in the same season.
Patty pans are adorable small round squashes that have an interior texture similar to a zucchini. They chop up and roast the exact same way so you can generally use them the same way you would most other squashes! This is my go-to dish however I also love them in Curries, Biriyanis, Salads (roasted), Stir Fry’s and more!
Do you grow or use patty pans? I would love to hear more interesting facts or ways to use! Share below in the comments!
Enjoy! Let me know if you try this one out 🙂
- 3 – 4 small – medium sized Patty Pan Squash, cut into bite sized pieces
- 1 small head of cauliflower, chunked into florets or smaller
- 1 small head of broccoli, chunked into florets or smaller
- 4 – 6 small mini potatoes, halved (optional)
- 1 small yam, diced (could use carrots as well)
- 1 small onion, diced
- 1 whole lemon, zested & squeezed (optional)
- 1/2 – 1 cup of fresh herbs from your garden such as dill, parsley, chives, green onions, sage, rosemary, oregano, etc.
- Sea Salt, Fresh Cracked Pepper and Olive or Avocado oil to coat
- Blend all of these ingredients together until well coated in a bowl. Set aside in a fridge until ready to use.
- 2 Salmon Fillets
- 1 whole lemon, sliced thinly
- Seat Salt, Fresh Cracked Pepper and Brown or Coconut Sugar
- Fresh herbs such as Dill or Chives
- 1 – 2 tbsp Butter, Ghee or Coconut Oil
Adjust according to your taste preference! 🙂
- 1/4 cup Mayo
- 1/4 cup Butter or Ghee
- 2 – 4 tbsp Maple Syrup or Honey
- 1 whole Lemon, juiced & zested
- 2 – 4 tbsp Rice Vinegar or Apple Cider Vinegar
- 1 – 2 tbsp Honey Dijon (optional)
- 1/2 – 1 cup Fresh Dill
- 1/2 – cup Fresh Chives (optional)
- 4 Garlic Cloves, crushed & finely diced (add at the very end for added nutrients and flavour)
- Sea Salt & Fresh Cracked Pepper to Taste
- VEGGIE INSTRUCTIONS
- Get your oven pre-heating to 425°F.
- While that is heating, grab your bowl of veggies from the fridge and spread out evenly on a baking tray or deep dish, lined with parchment paper. Ideally give them enough space so that they do not overlap on each other!
- Once the oven is preheated you can bake for 15min, check / stir and then cook for another 15 – 20min or until golden brown!
- Next, prep your salmon. I like to bake mine on the BBQ (if I REALLY have my act together I will soak a cedar plank and do it THAT way) however, you can also bake it in the oven at 350°F as well. I do recommend doing a fast pan sear on the flesh before baking if you feel confident enough! Use lots of butter! And then bake in the oven with the remaining ingredients (uncovered or not – your preference) for 10 – 20min depending on the thickness.
- However, if you are using the BBQ (which is how I generally do it in the summer), I will wrap it in tin foil with all of the listed salmon ingredients inside and BBQ on high-medium for about 15-20min depending on the thickness. You’ll know they’re cooked when they start to flake and ooze delicious white fat!
- While everything is baking, get your sauce melting!
- Throw all of your ingredients in a small pot on the stove and set on a low temperature, stirring semi-frequently.
- Add more of any ingredient to get the right taste for your preference!
- I love to serve the bed of veggies all on the bottom of my plate, topping it with Salmon, Dill sauce and any extra herbs, sprouts or seasonings! I also add EXTRA sauce so that it drizzles down and soaks into all of the veggies (DROOL).
Heidi MacAulay, R.H.N.
“Eat more plants. Do more yoga. Read more books.”
Learn more about me, my credentials or how to work with me here!