Harvest Fresh Riced Butternut Squash Risotto with Salmon and Spinach

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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!