Butternut Squash Tuscan Herb Salmon Pasta

1: Place your fresh salmon in your air fryer skin side down and cook for 14 minutes at 400F (or until it reaches your desired level of doneness).

2: Or bake your salmon at 400F in the oven skin side down for 17 minutes.

3: In a medium saucepan, cook the onion with butternut squash, sage and seasonings for 8 minutes, until soft and the onion has caramelized.

4: Remove from heat and transfer to a blender.

5: Add chicken bouillon and milk into a blender and blend for 30 seconds on high speed. Set aside.

6: Boil the water in a pot, add sea salt. Once boiling, cook the pasta for 8-10 minutes.

7: Drain and mix in with the sauce.

8: Serve the pasta with cooked salmon, add your toppings, and enjoy!