Roasted Norwegian Skrei Cod with Butternut Squash, Asparagus & Salsa Verde
12 oz. butternut squash
3 tbsp. olive oil* divided
¾ tsp. kosher salt
1 oz. parsley
1 tsp. dried Manitou chimichurri seasoning, or your favorite herb blend
1 tbsp. white wine vinegar
¾ tsp. freshly ground black pepper or to taste
1 bunch asparagus
12 oz. wild-caught Norwegian Skrei Cod
Heat Oven to 425F.
Peel and cut butternut squash into 1 inch dice
Discard tough asparagus ends; cut tender spears into 3-inch lengths.
Peel the shallots. Thinly slice one and finely mince the other.
Toss squash with 2 teaspoons olive oil and ¼ teaspoon each salt & black pepper, more to taste.
Spread on a baking sheet in a single layer.
Roast in oven for 15 minutes.
While the butternut roasts, in a bowl, toss asparagus, sliced shallot and cod with 1 teaspoon olive oil and ¼ teaspoon each salt and black pepper, more to taste.
Scatter asparagus over squash.
Top with cod
Roast in oven until vegetables are tender, and cod is flaky and opaque throughout, about 10 minutes.
While the cod roasts, make the salsa verde. In a bowl, combine 2 tablespoons olive oil, minced shallot, parsley, chimichurri herb blend, vinegar, ¼ teaspoon salt and ¼ teaspoon black pepper.
Divide vegetables and cod between 2 plates.
Top with salsa verde and enjoy!