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Lilly’s Table

 

Meal Detail

 

Dinner

Salmon Wellington with Roasted Pear & Beet Salad and Marsala Acorn Squash

 


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Trim, cut and roast the beets. Cut the acorn squash in half and roast. Assemble the salmon. Peel, halve the pears and add to the beet’s roasting pan on the lowest rack. After a few minutes, place the salmon in the oven on the top shelf. Slice and assemble the salad. Pull out the salmon to rest. Finish the acorn squash with the mascarpone or ricotta dollop & honey.


Recipes for this Meal


Fall
Photo of Roasted Pear & Beet Salad
  • Easy
  • Medium
  • Hard
Roasted Pear & Beet Salad

Roasting pears in the same pan as the red beets will bleed the color into the edges of the fruit giving them an irresistible tie-dye look. Meanwhile your beets will be roasted into sweetness.


Fall
Photo of Marsala Acorn Squash
  • Easy
  • Medium
  • Hard
Marsala Acorn Squash

Acorn Squash is baked with a little puddle of sweet marsala wine. Substitute another sweet sherry, rose or sweet white wine instead. It is finished with a generous dollop of ricotta or mascarpone cheese and a tiny drizzle of honey. If you ever make fresh ricotta, this is the place to use it.


Winter
Photo of Salmon Wellington
  • Easy
  • Medium
  • Hard
Salmon Wellington

Salmon is wrapped in pastry dough and baked until it is puffed and golden. The pastry keeps the moisture in, which helps you avoid drying out the fish. There are two ways of preparing this dish. One is as a large fillet wrapped up, perfect for a buffet style brunch since you would simply cut off a small piece. The other is in individual pieces, which is lovely for a sit down dinner.