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!

 

INGREDIENTS:

• 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

DIRECTIONS:

-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

Squash:

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.

Salmon:

-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!