Goop Kitchen's Clean-Eating Winter Salmon Bowl

"Here, Goop Kitchen's chef Kim Floresca - who worked in Michelin three-star restaurants (Per Se, El Bulli, the Restaurant at Meadowood) and at one point opened her own place in Chapel Hill before coming to work with Paltrow in Southern California - centers the dish on delicata squash. It might be the easiest of all squash to cook since its skin is edible, making slicing practically effortless."

"Cabbage, red onion, carrots and garlicky spinach work well with the squash and salmon. The cooking method is also adaptable. You can roast all of the vegetables and the salmon on a sheet pan in the oven, then simply saute the spinach just before serving, or you can quick-char all of the vegetables and saute the fish on the stovetop."

The salmon bowl centers on delicata squash, chosen for its edible skin that makes slicing and cooking effortless. The bowl pairs squash with cabbage, red onion, carrots and garlicky spinach alongside salmon. Vegetables can be changed seasonally to reflect market availability. One cooking method roasts salmon and vegetables together on a sheet pan with the spinach sautéed just before serving. An alternative method quick-chars the vegetables and sautés the fish on the stovetop, offering flexibility for different kitchens and preferences.

Read at Los Angeles Times