Brown Sugar–Glazed Salmon with Buttery Roasted Squash

Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil. Add squash to pan; toss with 2 teaspoons oil. Arrange squash in an even layer; sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon ginger. Roast in preheated oven until lightly browned, about 15 minutes, gently flipping halfway through cook time.

Meanwhile, remove salmon from refrigerator; let stand at room temperature 15 minutes. Combine brown sugar, orange juice, honey, and remaining 1/8 teaspoon ginger in a small saucepan. Bring to a simmer over low; simmer, stirring often, until thickened, 8 to 10 minutes. Remove from heat, and let cool at room temperature 10 minutes. Set glaze aside until ready to serve.

Transfer roasted squash to a large bowl. Add pecans and butter; gently toss to combine. Cover with aluminum foil to keep warm; set aside. Reduce oven temperature to 400°F.

Sprinkle salmon evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Heat remaining 1 tablespoon oil in a large ovenproof nonstick skillet over medium-high until shimmering. Add salmon, skin side up; cook, undisturbed, until edges begin to turn golden brown, about 2 minutes. Carefully flip fillets, and transfer skillet to oven. Roast at 400°F to desired level of doneness, 4 to 5 minutes for medium. Divide squash mixture among plates; top with salmon. Spoon glaze over salmon and squash.