Salmon With Butternut Squash And Spinach

For this dish you can use any kind of squash as: buttercup, acorn etc…

Serves 4:

1 medium butternut squash, halved lengthwise

6  tbsp olive oil

1 medium onion, sliced thin

2 tbsp each basil and parsley, chopped

4 portions salmon fillet ( about 5 oz each)

4 cups of baby spinch leaves

1. Heat oven 400F. Remove the seeds from the squash, and place it cut-side down in a baking sheet and roast until done about 50 min or more. Scrape off the squash from the skin, season it lightly with salt and pepper; set aside in a warm place. Heat 1 tbsp olive oil in a skillet, and saute the onions until the onions are soft and lightly browned. In a blender, puree the basil and parsley with 4 tbsp olive oil; strain.

2.Season the salmon with salt and pepper;brush it with a little bit of olive oil  and roast in a baking dish for 12 to 15 min.

3. Saute the spinach in a remaining olive oil; season with salt and pepper. On a serving plate, arrange the warm squash, spinach, salmon and onions, drizzle with basil-parsley oil and one piece of fresh small basil leave on top.

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