Pan-seared Salmon and Cranberry Chutney
with Roasted Squash and Green Beans- Seafood/Fruit de Mer
- Fish
- Tree nuts
- Milk
Celebrate the holidays with juicy fresh salmon filets, tender sweet roasted squash and a savoury tart cranberry chutney! It's a simple, elegant meal that is just as beautiful as it is satisfying.
Ingredients
285 g
Salmon Fillets, skinless
(Contains: Seafood/Fruit de Mer, Fish)
113 g
Whole Cranberries
1 unit
Orange
340 g
Butternut Squash, cubes
170 g
Green Beans
28 g
Walnuts, chopped
(Contains: Tree nuts)
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains: Milk)
3 tbsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F.Wash and dry all produce. Toss the squash with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through, until tender, 20-22 min.
While the squash roasts, trim the green beans. Zest, then juice the orange. Roughly chop the walnuts. Pat the salmon dry with paper towels. Season with salt and pepper. Set aside. Heat a large non-stick pan over medium heat. When hot, add the walnuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Heat a small pot over medium-high heat. When hot, add the cranberries, 2 tbsp water and 3 tbsp sugar (dbl both for 4 ppl). Cook, stirring occasionally, until cranberries begin to burst, 2-3 min. Add the orange juice. Cook, until slightly thickened, 3-4 min. Remove the pan from the heat. Using the back of a spoon, gently crush any berries that haven't burst. Stir in the orange zest and set aside.
Add 1 tbsp butter (dbl for 4 ppl) to the same pan (from step 2) and swirl to melt, 1 min. Add the green beans and 2 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until beans are tender, 4-5 min. Season with salt and pepper. Transfer to a large bowl and cover to keep warm.
Add 1/2 tbsp butter (dbl for 4 ppl), then salmon to the same pan. Pan-fry, until golden-brown and cooked through, 2-3 min per side.**
Toss the walnuts with the green beans. Divide the salmon, squash and green beans between plates. Top the salmon with the cranberry chutney.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The cranberry chutney paired wonderfully with the salmon, creating a delicious and seasonal combination many enjoyed.
- Ease of prep: Quick to prepare, this recipe offers an elegant meal that's simple to make.
- Suggestions: Consider adding nutmeg, brown sugar, and butter to boost the squash's flavor; some found it needed more seasoning.
- Leftovers: The cranberry chutney has become a family favorite, with some using it on other dishes as well.
