Brown Sugar–Glazed Salmon with Buttery Roasted Squash

Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil. Add squash to pan; toss with 2 teaspoons oil. Put collectively squash in an even layer; sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon ginger. Roast in preheated oven till lightly browned, about quarter-hour, gently flipping midway by technique of cook time.

Within the period in-between, remove salmon from fridge; let stand at room temperature quarter-hour. Mix brown sugar, orange juice, honey, and final 1/8 teaspoon ginger in a little saucepan. Bring to a simmer over low; simmer, stirring assuredly, till thickened, 8 to 10 minutes. Care for shut a long way off from warmth, and let cool at room temperature 10 minutes. Space glaze apart till willing to relief.

Transfer roasted squash to an even bowl. Add pecans and butter; gently toss to mix. Duvet with aluminum foil to preserve warm; pronounce apart. Prick oven temperature to 400°F.

Sprinkle salmon evenly with final 1/2 teaspoon salt and final 1/4 teaspoon pepper. Warmth final 1 tablespoon oil in an even ovenproof nonstick skillet over medium-high till brilliant. Add salmon, pores and skin aspect up; cook, undisturbed, till edges start to flip golden brown, about 2 minutes. Carefully flip fillets, and transfer skillet to oven. Roast at 400°F to desired level of doneness, 4 to 5 minutes for medium. Divide squash mixture among plates; high with salmon. Spoon glaze over salmon and squash.