Roasted Salmon with Spaghetti Squash

Elevate your weeknight dinner routine with this vibrant and nutritious Roasted Salmon with Spaghetti Squash recipe! Featuring perfectly roasted salmon fillets seasoned with garlic, lemon zest, and a hint of red pepper flakes, paired with tender strands of spaghetti squash tossed in a luscious lemon-butter sauce, this dish strikes the perfect balance between indulgence and healthy eating. Fresh parsley and dill add a burst of herby brightness, while the naturally gluten-free spaghetti squash creates a light, yet satisfying base for the rich and flaky salmon. Ready in under an hour, this easy, oven-baked meal is as stunning to serve as it is simple to prepare, making it ideal for everything from busy weeknights to elegant dinner parties. Keywords: roasted salmon, spaghetti squash, gluten-free dinner, lemon butter sauce, healthy seafood recipe.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 large spaghetti squash
• 4 6-ounce portions salmon fillets
• 4 tablespoons olive oil
• 2 tablespoons butter
• 1 whole lemon
• 4 pieces garlic cloves
• 2 tablespoons fresh parsley
• 1 tablespoon fresh dill
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 0.25 teaspoons red pepper flakes

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

Step 2

Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Drizzle each half with 1 tablespoon of olive oil, then season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

Step 3

Place the squash halves cut side down on the prepared baking sheet. Roast in the preheated oven for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.

Step 4

While the squash is roasting, prepare the salmon. Place the salmon fillets on a second baking sheet or in a baking dish. Drizzle with 2 tablespoons of olive oil, and season each fillet with the remaining 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, and a pinch of red pepper flakes for a bit of heat.

Step 5

Mince the garlic cloves and zest the lemon. Sprinkle the garlic and lemon zest evenly over the salmon fillets. Bake the salmon in the same oven during the last 12-15 minutes of the squash roasting time, until the fish flakes easily with a fork.

Step 6

Once the spaghetti squash is done roasting, carefully flip the halves over and let them cool for a few minutes. Use a fork to scrape the flesh into strands, creating the 'spaghetti'. Place the spaghetti squash strands in a serving bowl.

Step 7

Melt the butter in a small pan over medium heat. Squeeze the juice of the lemon into the melted butter and whisk well. Pour this lemon-butter sauce over the spaghetti squash strands and toss to coat evenly.

Step 8

Finely chop the fresh parsley and dill. Sprinkle the herbs over the spaghetti squash and toss to combine.

Step 9

Plate each serving by scooping a generous amount of spaghetti squash onto the plate and topping it with a salmon fillet. Garnish with additional fresh herbs if desired.

Step 10

Serve warm and enjoy your Roasted Salmon with Spaghetti Squash!

Nutrition Facts

Serving size	(2055.7g)

Amount per serving	% Daily Value*
Calories	2598.3

Total Fat 189.3g	0%
Saturated Fat 41.2g	0%
Polyunsaturated Fat 16.6g
Cholesterol 362.0mg	0%
Sodium 5898.0mg	0%
Total Carbohydrate 86.9g	0%
Dietary Fiber 25.3g	0%
Total Sugars 31.2g
Protein 151.6g	0%

Vitamin D 4.5IU	0%
Calcium 319.0mg	0%
Iron 10.0mg	0%
Potassium 1620.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.1%

Protein: 22.8%

Carbs: 13.1%