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:

• 1/2lb salmon

• 1 lemon

• 1 small squash

• 1/2 onion

• rosemary

• thyme

• 1 clove garlic

• cinnamon

• ginger

• salt and pepper

• 1/4 cup coconut cream

• olive oil

• oyster mushrooms

• green onion/chives

The prep:

1. turn oven on 350F, peel and chop butternut squash. lather with salt, pepper, olive oil and cinnamon. pop in oven

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

3. Sauté onion, garlic in olive oil. season with salt, pepper, rosemary, thyme. once cooked add to blender.

4. Add squash and coconut cream to onion mixture in blender. blend until smooth

5. Add more olive oil to pan and sauté oyster mushrooms until browned on each side. season with salt and pepper. about 6 minutes in each side

6. Plate squash purée, oyster mushrooms and salmon. finish with green onion