Name: Winter Salmon Bowl
Yield: SERVES 2

Delicata squash is easy to prepare, quick to cook, and satisfying on its own but also stands up to chicken and fish. (The squash’s skin is thin enough that you don’t have to peel it.) If you’re following this year’s annual detox plan, triple the amount of dressing—you’ll use the rest when you make the Chicken Bowl and the Greenest Green Salad. (If you’re in the LA or OC area, you can order this dish from goop Kitchen.)

SERVES 2

For the herb marinade:

⅓ cup olive oil

1 tablespoon lemon zest

1 teaspoon finely chopped rosemary leaves

1 teaspoon finely chopped thyme leaves

1 teaspoon finely chopped parsley

1 teaspoon lemon juice

salt and pepper to taste

For the salmon bowl:

2 pieces skinless salmon

1 small delicata squash, halved and sliced into half-inch half-moons, with seeds scooped out

1 cup green cabbage, cut into 2-inch pieces

2 small carrots, cut into 2-inch pieces

1 small red onion, cut into 2-inch pieces

salt and pepper to taste

2 tablespoons olive oil

1 shallot, thinly sliced

2 cloves garlic, chopped

4 cups spinach

1 cup brown rice, steamed

For the dressing:

zest and juice of 1 lemon

2 tablespoons capers, in brine, roughly chopped

1 teaspoon Dijon mustard

1 tablespoon finely minced shallot

2 tablespoons champagne vinegar

salt and pepper to taste

¼ cup extra virgin olive oil

1. First make the herb marinade by mixing all the marinade ingredients together. (If you’re doing the annual detox, you’ll already have this prepped from Sunday.) Use half to marinate your salmon the night before or at least 10 minutes before cooking. Toss the delicata squash, cabbage, carrots, and red onion in the other half and season with salt and pepper.

2. Preheat the oven to 475°F. Season the salmon with salt and pepper, then roast it with the squash, cabbage, carrots, and red onion on a sheet pan for about 10 to 12 minutes, depending on the thickness of your fish.

3. To make the lemon-caper dressing, combine the lemon zest and juice in a mixing bowl. Add the chopped capers, Dijon mustard, shallot, and champagne vinegar and whisk together. While continuously whisking, drizzle in the extra virgin olive oil and whisk until emulsified. Season with salt and pepper to taste. You can make this in advance and keep it in the fridge until ready to use.

4. Heat the olive oil in a sauté pan until it lightly shimmers. Add the shallot and garlic and sauté until fragrant. Turn off the heat, add the spinach, and toss briefly.

5. Plate the spinach on 2 plates and place the fish directly on top to help it wilt a little more. Serve with the steamed brown rice and lemon-caper dressing.

Originally featured in The Annual New Year Detox: 2024 Edition