Roasted Salmon With Spaghetti Squash Food
SALMON WITH SPAGHETTI SQUASH
The spaghetti squash cooks quickly in the microwave while the salmon is cooked in a skillet for a quick meal that comes together in about 35 minutes! A quick healthy dinner that tastes delicious is a winning combination at my house!
Provided by Bobbie Blue
Categories Main Course
Number Of Ingredients 12
Steps:
- Prepare squash by washing and chopping in half lengthwise. Scrap out seeds with a spoon being careful not to scrap out too much of the actual spaghetti strands. Place on microwave safe dish cut side down. Cover with saran wrap and keep end open to vent. Microwave for 15 minutes on high.
- Heat a large non stick skillet over medium high heat.
- When skillet is warm add salmon and cook for 2-3 minutes per side or until lightly browned on each side. Use tongs to gently flip. Salmon will flake easily when finished.
- When salmon is cooked through remove from skillet and set aside.
- In the same skillet add shallot cooking for 1 minute stirring constantly. Add garlic and cook an additional 30 seconds.
- Pour in wine stirring to scrap up any browned bits in the bottom of the pan. Bring to a boil to then reduce heat to simmer for 5-6 minutes.
- Add heavy cream and lemon juice and continue to stir until it slightly thickens. Return salmon to pan to warm back up, spooning sauce over top.
- When squash is finished, use a fork to scrap the strands from the inside. Divide spaghetti onto plates and place salmon fillet on top of squash. Spoon sauce on salmon and spaghetti. Sprinkle with parsley and enjoy!
Nutrition Facts : ServingSize 1 Fillet, Calories 387 kcal, Carbohydrate 2.7 g, Protein 24 g, Fat 30 g, Sodium 259 mg, Cholesterol 76 mg, Fiber 0.34 g, Sugar 1.5 g
ROASTED SALMON WITH SPAGHETTI-SQUASH
Make and share this Roasted Salmon With Spaghetti-Squash recipe from Food.com.
Provided by kelly in TO
Categories Vegetable
Time 3h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 500°F In a large pot of boiling salted water, cook the squash until al dente, about 12 minutes.
- Meanwhile, combine the 2 tablespoons of oil with the lime and orange juices, garlic, chile and orange and lime zests. Season with salt and pepper.
- Carefully transfer the squash halves to a large bowl and let cool. Using a fork and starting at 1 end of each piece of squash, scrape up and separate the strands. Pat dry with paper towels.
- Spread the salmon slices on a rimmed baking sheet. Brush lightly with oil and season with salt and pepper. Roast the salmon for about 3 minutes, or until barely cooked through.
- In a medium bowl, toss the cucumbers, mint and dressing with the squash strands. Mound the salad on plates, top with the salmon and serve.
Nutrition Facts : Calories 411.4, Fat 15.2, SaturatedFat 2.4, Cholesterol 88.7, Sodium 186.4, Carbohydrate 34.7, Fiber 1, Sugar 3.2, Protein 37.8
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