Rosemary Salmon, Butternut Squash & Creamy Portobello Mushroom Rice

Directions

1. 1) Preheat the oven to 400°F and have the baking sheet ready. Wash and dry the produce.
2. 2) Pick the rosemary leaves from the stems, mince them, and place in a small bowl; peel and mince the garlic and add it to the rosemary.
3. 3) Stir in oil, a splash of balsamic, salt, and pepper to form a marinade.
4. 4) Trim, peel, and cube the squash, then spread it on a sheet pan. Spoon half the marinade over the squash, toss to coat, and spread in an even layer.
5. 5) Roast the squash, stirring halfway, until fork-tender and golden, about 20–25 minutes. Remove the sheet when done.
6. 6) While the squash roasts, finely mince the shallot and the remaining garlic. Coarsely grate the portobello mushroom with a box grater.
7. 7) Rinse the basmati rice under cold water in a colander and let it drain. In a medium saucepan, heat a little oil, then sauté the shallot, garlic, and mushroom with salt and pepper until they start to soften, 2–3 minutes.
8. 8) Add the rinsed rice and the broth to the pan, bring to a boil, then cover and simmer on low until the liquid is absorbed and the rice is tender, 15–18 minutes. Remove from heat and keep covered for 5 minutes.
9. 9) On a separate greased baking sheet, place the salmon fillet skin-side down. Drizzle with the remaining marinade and roast in the oven until just cooked through and flaky, about 12 minutes.
10. 10) Slice the lemon into wedges and set aside for serving. When the mushroom rice is done, grate the Parmesan over it and stir until creamy. Plate the squash, creamy mushroom rice, and salmon, and serve with lemon wedges.
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