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This Creamy  Salmon and Butternut Squash is seasoned with just the right spices and is infused with Parmesan cheese. 

So if you’re looking for a healthy weeknight meal that is paleo and gluten-free? 

Well then you are going to love this Salmon and Butternut Squash.

To pull this dish together, you will simply start by cooking the butternut squash.

I used a pre cut squash, however you can always use a whole one and cut it up yourself.

Once the squash has been baked, you will want to mash it with a potato masher.

Don’t forget to add some butter to the mashed squash along with salt too, this really enhanced the dish.

To finish pan sear each salmon fillet in a little olive oil and some seasonings before serving!

This delicious meal that can be made in under 30 minutes.

 If you end up giving this recipe a try, I would love to know how you liked it. Bon Appetit!

Notes: Squeeze a little bit of fresh lemon juice over top for a little tang if desired.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see you in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

SALMON AND BUTTERNUT SQUASH

Yield: 2

Cook Time: 30 minutes

Total Time: 30 minutes

Quick, Healthy,and Delicious!

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Ingredients

FOR THE SALMON

• 1 tbsp Extra Virgin Olive Oil
• 1 tbsp Garlic Powder
• 1 tbsp Parsley
• 2 Salmon Fillets
• 1 tsp Salt

FOR THE SQUASH

• 454 grams 1lb Butternut squash
• 1 tbsp Extra Virgin Olive Oil
• 1 tbsp Butter
• 1 tbsp Salt
• 1 tbsp Parsley
• 1/2 cup Fresh Parmesan cheese

Instructions

1. First you will either want to bake your quash whole or purchase a pre-chopped package like I have here.
2. FOR THE BUTTERNUT SQUASH: Preheat the oven to 400°F
3. Start by cutting your butternut squash in pieces and then place the cut squash into a mixing bowl and add in the olive oil, parmesan cheese and parsley flakes.
4. Toss to coat then lay out on a large baking sheet and bake till tender for approx 30 minutes.
5. Once tender, remove from the pan and place back in the bowl and mash with potato masher.
6. Add 1 tbsp of butter, season with salt and set aside.
7. FOR THE SALMON:
8. Start by cooking the salmon, add 1 tbsp of olive oil into the frying pan.
9. Place the salmon in the pan and sprinkle with parsley, garlic powder and salt. Saute the salmon on medium-low heat for 8 minutes on one side, then flip over and saute for another 2 minutes on the other. Till cooked all the way through.
10. Serve on top the mashed butternut squash. Enjoy!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 851Total Fat: 55gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 180mgSodium: 5300mgCarbohydrates: 31gFiber: 8gSugar: 5gProtein: 60g

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