Wednesday, October 22, 2014

Pan Seared Salmon with Pesto 'Spaghetti'

Recipe from
I don't like to post recipes that I haven't tried yet, but I'm making this one for dinner tonight and it looks so yummy that I had to share. Salmon over a bed of healthy spaghetti squash and pesto sounds absolutely perfect- let's try it together!

What You'll Need:
1 medium spaghetti squash
1/4 cup cherry tomatoes, cut in half
1 cup fresh basil
1-2 Tbsp pine nuts
1/3 cup freshly grated parmesan cheese
2-4 Tbsp olive oil
1 4oz salmon fillets with skin
1-2 Tbsp olive oil
salt and pepper

Recipe from
  1. Preheat the oven to 350 degrees. 
  2. Cut the spaghetti squash in half and remove the seeds (like you'd do with a pumpkin). Drizzle each side with olive oil and season with salt and pepper. 
  3. Place the halves on a baking sheet and bake for about 35 minutes. 
  4. After removing the squash from the oven, set it aside to cool before shredding it with a fork. 
  5. Place the oven on broil to cook the fish. Drizzle olive oil on the two fillets and season them with salt and pepper. 
  6. Heat 1 Tbsp olive oil in a nonstick, oven-safe frying pan. Place the salmon fillets skin side down and sear for about 4 minutes. Do not flip them!
  7. While the fish sears, pulse the basil, pine nuts, and parmesan in a food processor. Carefully drizzle in 2-4 Tbsp olive oil and add salt and pepper to taste. Toss this fresh pesto with the squash and halved tomatoes. 
  8. After searing the salmon, place the pan in under the broiler for about 2-4 more minutes or until the fish is cooked through. 
  9. Remove the fish from the oven and serve each fillet skin-side up atop a large portion of pesto spaghetti squash. 
  10. Sprinkle with fresh parmesan cheese or freshly grated black pepper. Enjoy!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.