Salmon with Butternut Squash Puree
- christina
- entrees
- Serves: 2 Servings
- Prep Time: 10 mins
- Cooking: 40 mins
- Total Time: 50 min
Although this dish is a labor of love, you won't regret the time put into it. This version of roasted salmon takes on a whole new flavor profile than it's typical salmon recipe counterparts. With butternut squash puree and sautéed garlic and spinach, this salmon is truly a treat. We recommend pairing this dish with Reisling or Fiano de Avellino.
Nathan originally made this dish on my birthday a few years ago. It was a huge hit! It's a great recipe for groups or an intimate dinner for two. At first it might seem daunting, but I assure you it's a lot easier than it may seem. I loved having as my birthday dinner and I'm sure you'll enjoy it too!
Ingredients
Directions
Start with your butternut squash, this part takes up the majority of your time. Preheat your oven to 400 degrees, slice your butternut squash in halve vertically. Place it on a baking sheet with tin foil for easy clean up. Scoop out the seeds, paint 1 tbsp of olive oil on the inside and season with salt and pepper to taste. Then flip it so it's facing with it's inside on the foil, and pop it into the oven. Wait 40 minutes until taking it out.
After 40 minutes, bring your heat down to 350. This will be the temperature you cook your salmon. Remove your butternut squash, flip them (with a fork -they'll be really hot), let them cool. Take another baking sheet with foil for your salmon and paint it lightly with olive oil, salt and pepper to taste. Let it bake 15-20 minutes.
While your salmon cooks, use a spoon to scoop out the inside of your butternut squash and put it into a blender along with your maple syrup, vegetable broth and shallot. Blend until smooth.
Take a skill on medium heat and toss in your garlic. Let them sauté with 1 tbsp olive oil until they start to brown. Then add in your spinach to wilt (about 3 minutes). Take off the heat.
When your salmon is done, take it out of the oven. Time to plate your meal. Start by pouring 1 cup of butternut squash in the center of your plate. Then scoop half of your sautéed garlic spinach and place it in the middle of your squash puree. Finally take half of your salmon and place it on your spinach and butternut squash. Add fresh cracked pepper to taste. Serve immediately.
