This meal is delicious. Mashed butternut squash is definitely going on my list of go-to sides, and adding the chives and cream cheese makes it melt-in-your mouth savory.
INGREDIENTS
2 5oz salmon fillets
3 tbsp lemon-Dijon sauce
8.75 oz butternut squash
1/8 oz chives
1 oz cream cheese
4 oz cabbage
0.5 oz hazelnuts
DIRECTIONS
1. Remove seeds from butternut squash with a spoon. Carefully peel with sharp peeler/knife. Medium dice into pieces, about 0.5 inch each.
2. Place squash in medium pot. Cover with 2 inches of cold, lightly salted water. Bring to boil. Cook 12-15minutes until squash is fork tender.
3. Strain squash. Shake off excess water. Return to pot.
4. Place lemon-Dijon sauce in a large bowl. Add 1 tbsp cooking oil. Season with salt and pepper. Stir to combine.
5. Pat salmon fillets dry with paper towels. Ad salmon to bowl with marinade. Turn to coat, and let sit at least 5 minutes.
6. Mince chives.
7. Roughly chop hazelnuts.
8. Add chives and cream cheese to pot with squash. Mash with potato masher or fork until smooth. Salt and pepper to taste.
9. Heat 1.5 tbsp cooking oil in a medium nonstick pan over medium heat. Add salmon to hot pain, skin side down (reserve any excess marinade). Sear 4-5 minutes on each side or until salmon is fully cooked.
10. Heat 1 tbsp cooking oil in large pan over medium heat. Add cabbage to hot pan. Season with salt and pepper. Cook 3-4 minutes, stirring occasionally.
11. Move cabbage to sides. Add 1-2 tsp cooking oil to center of pan, if necessary. Add hazelnuts. Cook 2-3 minutes or until fragrant.
12. Reduce heat to medium low. Add any reserved marinade and 3 tbsp water. Stir to combine. Cook 3-4 minutes or until cabbage is tender and hazelnuts are toasted.
13. Divide mashed butternut squash with chives between plates. Pile sautéed cabbage and haazelnuts next to squash. Serve lemon-Dijon salmon over top.
This recipe serves 2.
MACRO INFO:
680 Calories, 52g Fat, 17g Net Carbs, 34g Protein
Comments