4 6-ounce pieces skinless salmon fillet
2 tablespoons olive oil
1 tablespoon brown sugar
1 1/2 teaspoons ground ancho chili pepper
kosher salt and black pepper
4 small summer squash (about 1½ pounds), thinly sliced
2 scallions, thinly sliced
Directions
Heat oven to 400ยบ F. Place the salmon on a rimmed baking sheet and drizzle with 1 tablespoon of the oil.
Rub the salmon with the brown sugar, ancho chili, and ½ teaspoon salt. Roast until opaque, 12 to 15 minutes.
Meanwhile, heat the remaining tablespoon of the oil in a large skillet over medium-high heat.
Add the squash, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing frequently, until just tender, 5 to 7 minutes; fold in the scallions. Serve with the fish.
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