Pan Seared Salmon with Butternut Squash
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Pan Seared Salmon with Butternut Squash
Category
Seafood
Ingredients
- 4 6-ounce salmon filets
- 1 1/2 cups butternut squash, large diced
- 1 tablespoon Fustini's Butter olive oil
- 8 ounces Shitake mushrooms
- 4 ounces spinach
- 1 cup grape tomatoes
- 1 tablespoon Fustini's Sicilian Lemon balsamic
- Fustini's Garlic olive oil
- Fustini's Gremolata olive oil
- Salt and pepper to taste
Ingredients
Directions
- Preheat oven to 350 degrees F. Coat butternut squash with Fustini&rsquo,s Butter Olive Oil and roast in oven until soft and fully cooked. About 45 minutes.
- In a sauté, pan, add Fustini&rsquo,s Butter Olive Oil and Fustini&rsquo,s Garlic Oil and heat under medium-low heat. Add Salmon and begin to slowly cook until it reaches an internal temperature of 145 degrees. In another sauté, pan, add Fustini&rsquo,s Gremolata Olive Oil and heat under medium heat. Add mushrooms and begin to cook. Once the mushrooms are almost cooked add spinach, tomatoes, and previously roasted butternut squash. Add a small amount of Fustini&rsquo,s Sicilian Lemon Balsamic Vinegar and season with salt and pepper.