Salmon Bowls with Pesto Spaghetti Squash
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
2 to 3 people
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Calories
508 kcal
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Course
Main Course
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Cuisine
American
Salmon Bowls with Pesto Spaghetti Squash
Description
Salmon Bowls with Pesto Spaghetti Squash center on roasted spaghetti squash strands tossed with sautéed broccoli florets, carrots, and baby spinach. The vegetables are cooked until tender but not mushy, then combined with a pesto sauce and seasoned with sea salt, creating a bright, herbaceous vegetable base.
The salmon fillet is prepared under the oven broiler, coated with avocado oil, paprika, ground ginger, and sea salt to develop a crispy outer layer while remaining moist inside. This method yields a flavorful, slightly spiced crust that contrasts the fresh vegetable medley beneath.
The completed dish pairs the rich, crispy salmon with vibrant, sauced vegetables, making it suitable for a satisfying lunch or dinner. Its composition offers varied textures—from flaky fish to tender-crisp vegetable strands—and a mix of savory and fresh flavor notes.
Ingredients
For the Pesto Spaghetti Squash:
- 1 spaghetti squash roasted, large
- 1 broccoli chopped into florets, large crown
- 2 carrot peeled and chopped, large
- 3 cups baby spinach
- 1/2 cup pesto or pesto of choice, Low-FODMAP
- 1/2 teaspoon salt to taste, sea salt
For the Crispy Salmon:
- 1 salmon 1-pound fillet
- 2 tsp avocado oil or olive oil
- 2 tsp paprika ground
- 1 tsp ground ginger
- 1 pinch salt to taste, sea salt
Instructions
- Cook the spaghetti squash according to these instructions, and prepare the pesto sauce.
- When the spaghetti squash is about 10 minutes from being finished, sauté the vegetables. To do so, heat the avocado oil in a large skillet over medium heat. Add the carrots and broccoli and stir well. Cover, stirring occasionally, until vegetables reach desired done-ness, about 5 to 8 minutes. Add the spinach, cover, and continue cooking until wilted, about 2 minutes
- Once the spaghetti squash has finished roasting and is cool enough to handle, use a fork to release the "spaghetti" strands, then add them to the skillet with the sautéed vegetables. Add the pesto sauce and sea salt and stir well. Taste the veggies for flavor and add more pesto sauce or sea salt to taste.
Cook the salmon:
- Turn the oven on the high broil setting. Lightly spray or oil a casserole dish and place salmon fillet in it. Drizzle salmon with avocado oil and use your hands to smooth it over the flesh so that all the flesh is lightly coated in oil. Sprinkle with paprika, ginger, and sea salt.
- Broil on the second to the top shelf of the oven for 10 to 15 minutes (depending on thickness of fish), until salmon is golden-brown and crispy. Allow salmon to rest 5 minutes before cutting into smaller pieces for serving.
Prepare the Bowls:
- Divide the spaghetti squash and sauteed vegetables between 2 or 3 bowls. Top with crispy salmon and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 3 people
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Serving | 1of 3 | |
| Calories | 508kcal | 25% |
| Carbohydrates | 15g | 5% |
| Protein | 41g | 82% |
| Fat | 33g | 51% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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