Salmon and Sun Dried Tomato Tossed with Spaghetti Squash
Transform your dinner routine with this irresistible Salmon and Sun-Dried Tomato Tossed with Spaghetti Squash recipe—a low-carb, flavor-packed twist on classic pasta dishes. This wholesome meal features tender, oven-roasted spaghetti squash strands as a nutritious base, perfectly complemented by flaky pan-seared salmon, sweet and tangy sun-dried tomatoes, and a touch of garlic-infused olive oil. A sprinkle of Parmesan cheese and fresh parsley ties the dish together, while a splash of lemon juice adds vibrant acidity. With just the right hint of spice from optional red pepper flakes, this nutrient-rich recipe is ideal for a healthy yet indulgent weeknight dinner. Ready in just over an hour, it's a gluten-free, guilt-free option bursting with Mediterranean-inspired flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large Spaghetti squash
- 3 tablespoons Olive oil
- 2 6-ounce portions Salmon fillet
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 large Garlic cloves
- 0.5 cup Sun-dried tomatoes packed in oil
- 0.25 cup Fresh parsley
- 0.25 teaspoon Red pepper flakes (optional)
- 0.25 cup Parmesan cheese
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 40-45 minutes, or until the flesh is tender and easily shredded with a fork.
While the squash is roasting, prepare the salmon. Season both sides of the salmon fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Place the salmon fillets skin-side down and cook for 4-5 minutes per side, or until cooked through and flaky. Remove from the skillet and set aside.
In the same skillet, reduce the heat to low and add the minced garlic. Sauté until fragrant, about 1 minute.
Add the sun-dried tomatoes (drained and chopped) to the skillet along with the red pepper flakes (if using). Stir and cook for 2 minutes.
Remove the spaghetti squash from the oven and let it cool slightly. Use a fork to scrape the flesh into strands resembling spaghetti.
Add the spaghetti squash strands to the skillet with the sun-dried tomatoes and toss to combine.
Flake the salmon into bite-sized pieces and gently mix it into the squash and tomato mixture.
Finish the dish with a drizzle of lemon juice, chopped parsley, and grated Parmesan cheese. Toss gently to combine.
Serve immediately, garnished with additional parsley and Parmesan if desired.
Nutrition Facts
Calories |
2289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.9 g | 206% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 32.3 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 5318 mg | 231% | |
| Total Carbohydrate | 112.7 g | 41% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 45.8 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 46.6 mcg | 233% | |
| Calcium | 701 mg | 54% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 4991 mg | 106% | |
*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.
