- 1.5 lb Salmon Fillets
- 4 cup Spinach
- 1 Medium Spaghetti Squash
- 1 Lemon, zested
- 1 tbsp Fresh Parsley or Dill, chopped
- 2 tbsp Olive Oil
- 1 Garlic Clove, minced
- Salt, to taste
Directions
- Preheat oven to 400°F (205°C).
- Cut spaghetti squash in half lengthwise and remove seeds.
- Place cut-side down on a baking sheet and roast 35–40 minutes, until very tender.
- While squash roasts, place salmon on a lined baking sheet. Drizzle lightly with olive oil and season with salt.
- Bake salmon for 15 minutes, until flaky and just cooked through.
- Heat olive oil in a skillet over low heat. Add garlic and cook 30 seconds until fragrant.
- Add spinach and sauté until fully wilted and very soft.
- Remove spaghetti squash from oven and use a fork to gently scrape into strands.
- Toss squash lightly with salt and a small drizzle of olive oil.
- Serve salmon over spaghetti squash, topped with garlic spinach.
- Finish with lemon zest and fresh herbs before serving.
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | 5 oz Cooked Salmon + 1 cup of Cooked Spinach + 1 cup of Cooked Spaghetti Squash |
| Amount Per Serving | |
| Calories | 470 |
| Total Fat | 30 g |
| Saturated Fat | 5 g |
| Sodium | 230 mg |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Protein | 32 g |
