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.