Pan-seared Squash Salmon Recipe
Served with goat cheese and spaghetti brown butter, sage, and topped with pepitas
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Ingredients
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Main Ingredients
Pan-Seared Ingredients
Brown Butter Sauce Ingredients
Method
Preparation of Ingredients
- 1
Prepare the Squash
Peel and cube the butternut squash into small pieces. Toss with a pinch of salt and set aside.
- 2
Cook the Spaghetti
In a pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
- 3
Prepare the Goat Cheese
Crumble the goat cheese into small pieces and set aside for topping.
- 4
Prep the Pepitas
If not already toasted, lightly toast the pepitas in a dry pan over medium heat until golden brown and fragrant. Set aside.
Cooking the Salmon and Squash
- 5
Pan-Seared Salmon
In a large skillet, heat olive oil over medium-high heat. Season salmon fillets with salt and black pepper. Once the oil is hot, add the salmon skin-side down and cook for 4-5 minutes without moving. Flip and cook for another 3-4 minutes until cooked through. Remove from skillet and keep warm.
- 6
Cook the Squash
In the same skillet, add the cubed butternut squash. Sauté for about 8-10 minutes until tender and slightly caramelized. Season with salt and pepper to taste.
Making the Brown Butter Sauce
- 7
Prepare the Brown Butter
In a saucepan, melt the unsalted butter over medium heat. Add minced garlic and cook until the butter is browned and the garlic is fragrant, about 4-5 minutes. Remove from heat and stir in the fresh sage leaves.
Assembly
- 8
Combine and Serve
In a large bowl, toss the cooked spaghetti with the brown butter sauce. Place the sautéed butternut squash on top of the spaghetti, then place the pan-seared salmon on top. Sprinkle with crumbled goat cheese and toasted pepitas before serving.