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WINTER RECIPES
Entree: Charles Webb’s Roasted Salmon with Butternut Squash Puree, Roasted Asparagus, Trio of Zest
Ingredients
teaspoon salt ¼ teaspoon pepper
5 tablespoons extra virgin olive oil , divided 2 teaspoons Herbs of Provence seasoning 4 Verlasso salmon filets (5 oz. each) 1 pound asparagus 1 medium butternut squash
2 tablespoons honey 2 tablespoons butter 1 pinch of cinnamon teaspoon sea salt 1 teaspoon trio of zest spice
Recipe
Preheat the oven to 375 degrees F . In a medium bowl, add 3 tablespoons of extra virgin olive oil, salt and pepper, and Herbs of Provence and whisk together. Place salmon filets into mix, covering skin and flesh. Transfer to a parchment paper covered baking sheet.
Slice squash in half, remove seeds and bake for 30 minutes at 375 degrees F (or until fork soft). Scoop out the flesh and puree in food processor. Add honey and 2 tablespoons of butter. Puree until smooth. Add a pinch of salt and cinnamon.
Trim asparagus, removing woody ends. On the same baking sheet as the salmon, add the asparagus and butternut squash. Drizzle with 1 tablespoon of extra virgin olive oil and sprinkle with kosher salt. Roast for 18 minutes .
Place puree on a plate and assemble asparagus over it. Dust the trio of zests on top of the asparagus. Lay the baked salmon on top of asparagus, sprinkling with a pinch of volcanic salt and lastly, a drizzle of extra virgin olive oil.
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