Roasted Wild Sockeye Salmon w/ Orange Butter & Sauteed Yellow Squash w/ Tomatoes

This evening I decided to cook my fresh wild Copper River Sockeye Salmon for dinner.  I wanted to change it up just a little bit since hubby is getting a little tired of eating it so frequently!  ;-)   It was so simple and quick to make. I cut the large fillet into 4 individual fillets and placed them skin side down on a foil covered baking pan.  I melted a few tablespoons of butter and added about 1 teaspoon of fresh orange zest and the juice of half of a large orange (probably about 3 to 4 tablespoons of juice), 1 tablespoon of Tamari sauce (similar to soy sauce and wheat free) and a dash of cayenne.  I brushed the orange flavored butter on the salmon fillets and popped them into a 450 degree F oven for 5 minutes and then reduced the heat to 425 degrees for another 7 minutes (total cooking time is 12 minutes).  After removing from the oven, I immediately covered them tightly with foil and let sit for 10 minutes to allow them to gently complete their cooking.

While the salmon was roasting, I sliced about 4 small yellow squash and quartered and seeded 3 Campari tomatoes and set them aside.  After removing the salmon from the oven to sit, I lightly sauteed the squash in butter and added the tomatoes toward the end to heat through and then sprinkled with a little sea salt and a few sliced green onion tops.  The salmon was very delicate and moist with a nice understated hint of orange flavor that didn't take away from the flavor of the fresh salmon.  It was simple and quick and the best part is that I still have 2 extra pieces left to enjoy for my lunch the next couple days!  I snapped a few photos for you to see below.  Enjoy!