[Leftover] Salmon with Butternut Squash Sauce
with roasted broccoli
Smarts: If you’re making Wednesday’s baked sweet potato bar, you can roast the broccoli for that night at the same time as you roast the broccoli for this meal.
- Garlic - 2 cloves, chopped
- Salmon - 1 1/4 lbs
- Chives - 2 tsp, chopped
- Oil, olive - 2 Tbsp + 1 Tbsp
- Foil - for cooking
- Leftover Butternut Squash Soup (from Monday) - 1 cup
- Shallots - 2 cloves, diced
- Broccoli - 1 lb, chopped
- Oil, cooking - 1 Tbsp
- Lemon juice - 2 tsp
- Garlic / Shallots / Broccoli - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. If making Wednesday night’s meal, chop the broccoli for Wednesday at the same time. Store garlic in one container. Combine shallots and broccoli in another container. (Can be done up to 5 days ahead)
- Salmon - Season salmon with some salt and pepper.
- Chives - Chop chives.
- Heat oven to 400F / 204C degrees.
- Toss broccoli and shallots with cooking oil and season with some salt. (You can add in broccoli for Wednesday night if you’d like it roasted as well.) Spread out on a sheet pan. Roast until broccoli is tender and starting to brown in spots, shaking the pan halfway through cooking, ~25 minutes.
- When broccoli is nearly finished roasting, heat a nonstick pan with first part of olive oil over medium-high heat.
- Place salmon flesh-side down and sear on each side for 2 to 3 minutes. Lower heat to medium, cover pan loosely with foil and cook for another 4 to 8 minutes, depending on thickness of salmon and desired level of doneness.
- Set salmon aside and cover with foil to keep warm. Return pan to medium-high heat.
- To heated pan, add second part of olive oil and then garlic with a pinch of salt. Saute until garlic is fragrant, ~1 minute.
- Pour leftover butternut squash soup over garlic and saute until heated through, 2 to 3 minutes.
- Squeeze lemon juice over broccoli (if you added broccoli for Wednesday night, reserve it first). Drizzle butternut squash sauce over salmon and top with chives. Enjoy!
Used soy milk and cashew "cheese" so this would be vegan. Also sautéed the shallots in the butter before adding the flour rather than roasting them with the broccoli.0 Helpful
This is delicious, and a nice way to sneak in the veggies!0 Helpful
One of my kid's favorites. I found a carton of butternut squash soup at Aldi to make it come together even faster.0 Helpful
Great. Very fast to make especially with the Butternut squash soup already made. Some modifications I made: I added a cup of cooked red lentils (more protein), and used mostly gruyere instead of cheddar.0 Helpful
This is not bad but I didn't think the cheese sauce had much flavor. It needs something...maybe extra sharp cheddar or a stronger butternut flavor. I have a healthier pumpkin pasta recipe I prefer instead.0 Helpful
Definitely have all the mac n cheese ingredients ready to go -- the sauce-making goes quickly! It was nerve-racking, but turned out well. The mac n cheese is yummy! I added 1 1/2 cups of soup.0 Helpful