Autumn Harvest Salmon
Creamy pumpkin, fresh sage, tender wild caught salmon, and fluffy jasmine rice come together in a cozy fall dinner that feels rich, savory, and full of comforting flavor. The pumpkin sage cream sauce is smooth and velvety, giving the salmon a warm seasonal finish that tastes hearty without feeling heavy. Wild caught salmon adds quality protein and omega rich fats, while pumpkin brings antioxidants, minerals, and natural creaminess. Made without seed oils or processed sauce ingredients, this meal supports follicular phase energy, hormone metabolism, and steady nourishment.
American
Main Course
2 Servings
5 mins
20 mins
25 mins
Equipment
8X8 Baking Dish or 8 Ramekins
Saucepans
Non Toxic Cutting Board
Non Toxic Knife
Measuring Spoons
Spoon
Ingredients
Rice
Salmon
2 Filets of Wild Caught Coho Salmon
1 Tablespoon of Olive Oil
1/2 Teaspoon of Salt
1 Tablespoon of Sage, Fresh, Chopped
Pumpkin Sage Cream Sauce
3/4 Cup of Heavy Whipping Cream, Room Temperature
1 Tablespoon of Butter
1 Minced of Garlic Clove(s)
1 Tablespoon of Sage, Fresh, Chopped
3/4 Cup of Pumpkin Puree
1/4 Teaspoon of Freshly Grated Nutmeg
1/2 Teaspoon of Salt
Instructions
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Measure the heavy whipping cream and set it out to reach room temperature.
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Preheat the oven to 425°F.
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Rinse the jasmine rice until the water runs mostly clear.
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Add the jasmine rice, filtered water, butter and salt to a small pot. Bring to a boil, reduce the heat to low, cover, and simmer for 12 to 15 minutes, or until tender.
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Pat the salmon completely dry with a clean paper towel and place it in an 8x8 baking dish.
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Drizzle olive oil over the salmon. Season the salmon with salt and chopped fresh sage.
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Bake at 425°F for 15 to 20 minutes, or until the salmon flakes easily and is cooked through.
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Remove the rice from the heat, keep it covered, and let it rest.
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Add the butter, minced garlic and finely chopped sage, then cook for about 1 minute until fragrant.
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Whisk in the pumpkin puree, room temperature heavy whipping cream, nutmeg, and salt until smooth.
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Simmer the sauce gently for 5 to 7 minutes, stirring often, until warm, creamy, and slightly thickened.
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Fluff the jasmine rice with a spoon and divide it into bowls.
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Place the baked salmon over the rice and spoon the warm pumpkin sage cream sauce over the top.
Notes
Pat the salmon completely dry before adding the butter and seasonings Bake until the salmon flakes easily with a fork Keep the sauce at a gentle simmer so the heavy whipping cream stays smooth Use plain pumpkin puree, not pumpkin pie filling Phase: Follicular- Wild caught salmon provides quality protein and omega rich fats to support rising energy, and jasmine rice and pumpkin provide steady carbohydrates, minerals, and antioxidants to support hormone metabolism and cellular renewal Season: Fall- Pumpkin and sage give this meal a warm seasonal flavor Storage: Store in an airtight glass container in the refrigerator for up to 3 days