Salmon with Oyster Mushrooms over Creamy Butternut Squash Purée

This is the perfect fall fish dish. The creamy butternut squash puree made with coconut cream pairs deliciously with the salmon. The oyster mushrooms add a nice veggie addition and soak up the puree.

I love baking fish because you can broil the top to have it nice and creamy while having a buttery inside.

Serves 2

The goods:

For Salmon:

• 1/2lb salmon

• 1 lemon, sliced

• 2 tbsp olive oil

• 1/2 tsp salt

• 1/4 tsp pepper

For Butternut Squash Puree:

• 1 small butternut squash, chopped

• 1/2 onion, sliced

• 1/2 tsp rosemary

• 4 sprigs thyme

• 1 clove garlic

• 1 tsp cinnamon

• 1/2 tsp ginger

• 1 tsp salt

• 1/2 tsp pepper

• 1/4 cup coconut cream

For Oyster Mushrooms:

• 1 tbsp olive oil

• 4oz oyster mushrooms

• 1/2 tsp salt

• 1/4 tsp pepper

• 1 tsp green onion/chives for garnish

The prep:

1. Turn oven on 350F, peel and chop butternut squash. On a sheet pan place butternut squash, onion and garlic. Lather with olive oil and season with cinnamon, salt, pepper, rosemary and thyme. Pop in oven for about 35-45 minutes (until squash has softened but before onions brown).

2. Marinate salmon with lemon, olive oil, salt and pepper. Let marinate for 15 minutes before baking in oven for 20 minutes.

3. Add all components on sheet pan to a blender and combine with coconut cream, blend until smooth.

4. In a pan, add olive oil and sauté oyster mushrooms until browned on each side. Season with salt and pepper. About 6 minutes in each side

5. Plate squash purée, oyster mushrooms and salmon. Finish with green onion for garnish.