Salmon, Brussel sprouts and butternut purée. Yum.

I baked a butternut squash during the day and set it on top of the stove to cool.

When dinner time came I began to sauté Brussel sprouts and onions in a garlic infused olive oil until they were lightly brown. Once they were about half way done I put three salmon fillets on our George Foreman grill for about 8 minutes. If they were thicker I would have left them for another minute or two.

While both the Brussels and salmon were going, I put the squash in our blender and puréed it with a little water into a nice thick paste.

Assembly time! Put a nice thick serving of squash, then the Brussels and onions, then the salmon fillet rests on top. And voila it’s time to eat!