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Salmon Bowls with Pesto Spaghetti Squash

Salmon Bowls with Pesto Spaghetti Squash and sauteed vegetables for a low-carb dinner

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 2 to 3 people
Calories: 508 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Pesto Spaghetti Squash:
  • 1 large spaghetti squash roasted
  • 1 large crown broccoli chopped into florets
  • 2 large carrots peeled and chopped
  • 3 cups baby spinach
  • 1/2 cup Low-FODMAP Pesto or pesto of choice
  • 1/2 teaspoon sea salt to taste
For the Crispy Salmon:
  • 1 1-pound salmon fillet
  • 2 tsp avocado oil or olive oil
  • 2 tsp ground paprika
  • 1 tsp ground ginger
  • 1 pinch sea salt to taste

Instructions

    Cup of Yum
  1. Cook the spaghetti squash according to these instructions, and prepare the pesto sauce.
  2. 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
  3. 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:
    Cup of Yum
  1. 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. 
  2. 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:
  1. Divide the spaghetti squash and sauteed vegetables between 2 or 3 bowls. Top with crispy salmon and serve.

Nutrition Information

Serving 1of 3 Calories 508kcal (25%) Carbohydrates 15g (5%) Protein 41g (82%) Fat 33g (51%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 2to 3 people

Amount Per Serving

Calories 508

% 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.