Harvest Fresh Riced Butternut Squash Risotto with Salmon and Spinach
Servings 4-5 Servings
Prep. Time 15 mins
Cooking Time 30 minutes
1 package of Harvest Fresh Riced Butternut Squash
1 bag Harvest Fresh Spinach
1/2 bag Harvest Fresh shallots, peeled and sliced thinly in rings
1/3 cup grated Parmesan cheese
1/2 cup chicken broth + more if needed
2 tbsp extra virgin olive oil
1 tbsp vegetable oil
2 cloves of garlic, minced
1/2 tsp dried thyme
salt and pepper, to taste
4 salmon fillets
1 lemon sliced into 8 thin slices
salt and pepper
Pesto and bacon bits to garnish (optional)
- Pre-heat oven to 400 degrees
Heat Olive oil in a large skillet over medium heat, until shimmering
Add the shallots and cook until soft, about 5 minutes
Add minced garlic and cook for another minute
Add riced butternut squash, season with thyme, salt and pepper and stir, Cook for 2 minutes to heat through.
Add the broth, and bring mixture to a boil.
Reduce heat and simmer for about 10-15 minutes, or until broth is mostly evaporated (You want a little moisture).
Remove skillet from heat and fold in the cheese, until fully melted through.
Place salmon fillets skin side down on parchment paper lined baking sheet
Drizzle olive oil and sprinkle salt and pepper to taste
Place 2 lemon slices on each fillet
Bake for 15-20 mins, depending on thickness of salmon
In another skillet, heat 1 tbsp vegetable oil and add spinach in handfuls, and stir until wilted
Best served in a bowl, with the salmon on a bed of butternut squash, topped with spinach. Garnish with pesto and bacon bits if desired. Enjoy!