Rosemary Salmon, Butternut Squash & Creamy Portobello Mushroom Rice

[Sincerely-Food-Chef]

Ingredients

• 1 cup basmati rice
• 2 small butternut squash
• 24 fl oz chicken or vegetable broth
• ½ small pkg fresh rosemary
• 4 cloves garlic
• 1 lemon
• 1 oz Parmesan cheese
• 2 caps portobello mushrooms
• 1 ½ lb salmon fillet
• 2 shallots
• balsamic vinegar
• black pepper
• extra virgin olive oil
• salt

Instructions

1. Preheat oven to 400°F.
2. Wash and dry the fresh produce.
   • ½ small pkg fresh rosemary
   • 2 small butternut squash
   • 2 caps portobello mushrooms
   • 1 lemon
3. Slide rosemary leaves off the stems; discard the stems and mince the leaves. Place in a small bowl.
4. Peel and mince garlic. Add to the bowl with the rosemary along with oil, vinegar, salt, and pepper; stir to combine the marinade.
   • 2 cloves garlic
   • 2 tbsp extra virgin olive oil
   • 2 tbsp balsamic vinegar
   • 1 tsp salt
   • ½ tsp black pepper
5. Trim and peel each squash. Halve lengthwise, scrape out seeds, and cut into 1-inch cubes; transfer to a large baking sheet pan. Spoon half of the marinade over the squash (reserving the rest for the salmon), toss to coat, and spread out in an even layer.
6. Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until squash is golden and fork-tender, about 25 minutes. Remove from oven.
7. Meanwhile, peel and mince shallots and additional garlic; place in another small bowl.
   • 2 shallots
   • 2 cloves garlic
8. Using a box grater, coarsely grate the mushrooms; add to the bowl with the shallot and garlic. (Alternatively, you can mince the mushrooms.)
9. Preheat a medium saucepan over medium-high heat.
10. While the pan heats up, using a strainer or colander, rinse the rice under cold, running water, then set aside to drain.
    • 1 cup basmati rice
11. Once the pan is hot, add oil and swirl to coat the bottom. Add shallot, garlic, mushroom, salt, and pepper; cook, stirring occasionally, until starting to soften, 3-4 minutes.
    • 2 tsp extra virgin olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
12. Add rice and broth to the pan, stir to combine, and bring to a boil over high heat. Once the broth comes to a boil, cover the pan and reduce heat to low. Cook mushroom-rice until liquid is mostly absorbed, 15-18 minutes. Once done, remove from the heat and let it stand, still covered, for 5 minutes.
    • 24 fl oz (3 cups) chicken or vegetable broth
13. Meanwhile, coat another baking sheet with a thin layer of oil. Pat salmon dry with paper towels and place, skin-side down, on the baking sheet; drizzle with remaining marinade. Add salmon to the oven and roast until flakey and cooked through, about 12 minutes. Remove from oven.
    • 1 tsp extra virgin olive oil
    • 1 ½ lb salmon fillet
14. While the salmon is roasting, cut lemon into wedges and set aside for serving.
15. Finely grate Parmesan. When the mushroom-rice is done, add Parmesan to the pan and stir until creamy and combined.
    • 1 oz Parmesan cheese
16. Divide squash, creamy mushroom-rice, and salmon between plates; serve with lemon wedges for squeezing. Enjoy!