Ingredients

4 Servings

Meat & Seafood

  • Wild Atlantic Salmon 1 1/2 lb

Spices

  • Kosher Salt 5 tsp

  • Crushed Red Peppers 1 tsp

Produce

  • Butternut Squash 1/2

  • Fresh Sage Leaves 1/4 bunch

  • Garden Fresh Thyme 1/2 bunch

  • Garlic Cloves 3

  • Italian Parsley 1/4 bunch

  • Lemon 1

Pantry

  • Olive Oil 2/3 cup

  • Black Pepper 1 pinch

Dry Goods

  • Penne 2 cups

Preparation

  1. Preheat

    Preheat the oven to 425F. Line sheet pan with foil.

    Connect Oven

  2. Roast Butternut Squash

    Toss squash with olive oil. Season with salt & sage. Bake for 25 minutes.

    • 1/2 , diced Butternut Squash
    • 1 Tbsp Olive Oil
    • 1/2 tsp Kosher Salt
    • 1/4 bunch , hand torn Fresh Sage Leaves

  3. Boil Pasta

    Bring a large pot of water to a boil; add salt. Cook penne until al dente, firm to bite but not soft.

    • 1 Tbsp Kosher Salt
    • 2 cups Penne
    • Water

  4. Simmer Sauce

    Prepare ingredients. Set a pan over medium low heat. Add oil, garlic, red pepper, & thyme; simmer for 3 - 4 minutes.

    • 1/2 cup Olive Oil
    • 1/2 bunch Garden Fresh Thyme
    • 1 tsp Crushed Red Peppers
    • 3 , sliced Garlic Cloves
    • 1/4 bunch , chopped Italian Parsley

  5. Season Sauce

    Remove chili garlic oil from heat. Discard thyme. Add remaining ingredients.

    • 1/2 tsp Kosher Salt
    • 1 , juiced + zested Lemon
    • 1/4 bunch , chopped Italian Parsley

  6. Sear Salmon

    Set a pan over high heat for 2 minutes. Add oil & salmon; cook for 4 minutes or until golden brown, seasoning halfway through. Remove from heat.

    • 1 1/2 lb , diced Wild Atlantic Salmon
    • 2 Tbsp Olive Oil
    • 1 tsp Kosher Salt
    • 1 pinch Black Pepper

  7. Serve and Enjoy!

    Pair with your favorite music!

Suggested Meals

Salsa Verde

Ribs

Sausage & Kale

Egg Noodle Soup

Red Pepper Paprika Soup

w/ Herbed Goat Cheese

Salmon

Fillet

Dipped Peppermint

Sticks

Nutrition

  Amount per
serving		 Daily value percentage
Calories 820 kcal  
Total Fat 47 g 60%
Total Saturated Fat 7 g 36%
Unsaturated Fat 40 g  
Cholesterol 95 mg 31%
Sodium 2990 mg 130%
Total Carbohydrate 53 g 19%
Fiber Total Dietary 6 g 20%
Sugars Total 4 g  
Excellent Source: Protein 42 g 84%
Good Source: Vitamin C 42 mg 45%
Calcium Ca 139 mg 10%
Good Source: Iron 5 mg 30%
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By Innit Culinary Team