@dedetable: Marry me salmon because this recipe will definitely win you some hearts. These plant based salmon fillets cook easy, are juicy, and so flavorful. Cooked in a cheesy, tomato and herb sauce with seasonal favorites like butternut squash, this is such a perfect dinner. It’s no fuss and made all in one skillet.

Marry Me Salmon —  · 4 Tbsp olive oil · 2 cups butternut squash, peeled, deseeded, and cubed 
· Pinch of salt and pepper · 2 plant based salmon fillets Sauce — · 2 tsp olive oil · 2 shallots, sliced · 1 Tbsp fresh garlic, minced · 2 tsp Italian seasoning 
· 1 tsp fresh thyme · 1 cup coconut cream · 1/4 cup nutritional yeast · 1/2 cup plant based mozzarella · 1 can butter beans, drained and rinsed · 1/3 cup sun dried tomatoes 
· Salt and pepper, to taste · 2 Tbsp chopped fresh basil, plus more to garnish 1. Preheat oven 400F. Lightly oil a cast iron skillet. 2. Add diced butternut squash to skillet and drizzle 4 Tbsp over with a pinch of salt and pepper. 3. Place in oven and bake for 20 minutes. While baking, season salmon fillet with another pinch of salt and pepper. 4. Add salmon to skillet and bake for another 7-9 minutes or until salmon is lightly browned. 5. Remove from oven and place salmon and butternut squash on a plate then set aside. 6. Using same skillet, place on stove over a medium-high heat. Add olive oil then sauté shallots until soft, about 3-4 mins. Add garlic and cook until fragrant, about 1-2 mins. 7. Add herbs, coconut cream, nutritional yeast, mozzarella. Stir to combine and cook for 3-5 minutes. 8. Add butter beans, sun-dried tomatoes, and fresh basil. Stir to combine. Add back salmon and butternut squash. Cook for 3-4 minutes to heat through. 9. Remove and serve with wild rice or desired side. Enjoy. #salmon #butternutsquash #plantbaseddinner #plantbased #dinner

Dede

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Region: US

Thursday 29 October 2026 22:57:54 GMT