This was a supper yummy and simple dish that was just SO good! Spaghetti squash is such a beautiful fall veggie, so go get some and try out a few different sauces. It pairs amazingly with fish or chicken! The fresher the fish, the better the dish will be. I however found some beautiful frozen fillets at Trader Joe’s that I can’t get enough of! I got this original recipe from Creation Based Health, so check them out. This is definitely one worth sharing!
- 2 – 8 oz wild-caught, Alaskan sockeye salmon filets – I got these frozen from Trader Joe’s
- 1 cup of finely shredded fresh basil or dried basil
- 1 cup of freshly grated parmesan cheese – I only had shredded parm and it worked great
- 1/4 tsp pink himalayan or sea sal
- 1/8 cup freshly milled coarse black pepper
- 2 tbsp virgin olive oil
- 2 tbsp organic butter
- 1/2 of a large spaghetti squash
-Pre-heat oven to 375 degrees Fahrenheit
-Shred 1 cup of parmesan
-Finely chop 1 cup of fresh basil
-Prepare 2 tbsps of butter, 1/4 tsp of himalayan or sea salt, and 1/8 cup of coarsely ground black pepper
I cut my spaghetti squash in half, clean it, poke holes in the squash itself (like a potato), and fill half with water. Place the other half on top and put it in the microwave for 10-15 minutes. Take it out, let it cool then shred the inside with a fork.
-Brush the meaty side of both salmon filets with 1 tbsp of olive oil each.
-Place pepper on a plate and dip the oiled side of the salmon in the pepper,
-Place filets in a baking dish, skin sides down, peppered sides up.
-When you put the squash into cook – place salmon in the oven with the squash.
-Remove squash and salmon at the same time. Prepare spaghetti squash and let salmon rest for several minutes, top with cherry tomatoes, then serve and enjoy!