·1 tablespoon extra virgin olive oil + more to grease
·2 (4 oz) salmon filets
·¼ teaspoon paprika
·¼ teaspoon garlic powder
·Pinch of salt and pepper
·1 small butternut squash, peeled and finely chopped
·½ cup onion, diced
·1 large garlic clove, minced
·¼ teaspoon red pepper flakes
·1/2 cup vegetable or chicken broth + more as needed
·1/3 cup grated Parmesan cheese
·Freshly minced parsley, to garnish
Preheat the oven to the high broil setting. Grease a small casserole dish or skillet with olive oil. Add salmon and season with garlic powder, paprika, salt, and pepper. Broil for 10 minutes. While salmon cooks, place butternut squash in a food processor and pulse until rice-like. Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add onions, garlic, and red pepper flakes. Cook until onions are translucent, about 3 minutes. Add butternut squash rice and season with salt and pepper. Stir and cook for 2 minutes. Add broth, then stir and cook until liquid evaporates. Add another ¼ cup of broth, if needed. Remove rice mixture from heat, stir in the cheese and stir well to combine. Cover and keep warm while salmon continues to cook. Once salmon is done, divide squash into bowls. Top with salmon and garnish with parsley, then serve!
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