Sometimes I just want to cook — enjoy myself and just cook. Today was one of those days. I have been cooking for work for so long, it was nice to cook myself a lunch of anything I wanted. Today, this is what I wanted.
These are controversial flavors. I know a bunch of people who don’t like onions and even more who dislike butternut squash and there are my seafood abstainers.
So, what I’m trying to convey is, you don’t have to make this as written. I love that the salmon and butternut squash cook in the same time at the same temp – that could totally be a sheet pan dinner for you. I needed a slight step forward…and I needed pasta.
I know, you want quick dinners, but sometimes, dinner can’t be done in 30 minutes. This one is pretty close, I promise. So much is done while the salmon is in the oven, you can almost be done, but there’s no need to rush. This is a meal made with love right here.
Don’t get hung up on the semolina pasta in this dish, you only use 8 ounces for 4 servings. Half of this dish is vegetables, 1/4 is salmon, and 1/4 is pasta with a little Parmigiano-Reggiano for good measure. Make it a weekend dish, you’ll be happy you did.Print
12 ounces salmon filet or 4 individual pieces
1 small butternut squash, peeled, seeded and cut into 1/2” cubes
3 tablespoons extra virgin olive oil, divided
1 teaspoon kosher salt, divided
1/4 teaspoon pepper
8 ounces farfalle pasta
2 medium yellow onions, sliced thin
1 tablespoon unsalted butter
1 clove garlic, minced
1 cup shredded parmesan cheese
1 tablespoon dried parsley
Preheat oven to 400°F and line a large baking sheet with parchment paper
Place butternut squash cubes on one side and the salmon on the other side. Drizzle the squash with 1 tablespoon olive oil. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper over the squash and the salmon. Toss the butternut squash lightly with fingers. Roast for 20 minutes or until the squash is soft and the salmon flakes off easily with a fork.
While the salmon is cooking, cook pasta according to package directions.
Also, while the salmon is in the oven, in a large skillet, heat 2 tablespoons olive oil over medium-low heat and add all the sliced onions. Sauté the onions until they are soft and start to turn golden brown, about 15 minutes, stirring occasionally to ensure they don’t burn.
Add the butter and the garlic to the skillet and sauté for 1 minute.
Add the pasta, butternut squash, parmesan cheese, 1/2 teaspoon salt, and dried parsley to the skillet and gently stir.
Serve with flaked salmon on top.