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Roasted Salmon with Spaghetti-Squash Salad

  • 4servings
  • 30minutes
  • 497calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, C
MineralsNatrium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. One 3 1/2-pound spaghetti squash , halved lengthwise

  2. 2 tablespoon(s) vegetable oil , plus more for brushing

  3. 2 tablespoon(s) fresh lime juice

  4. 2 tablespoon(s) fresh orange juice

  5. 2 small garlic cloves , minced

  6. 1 small red chile , minced

  7. 1/2 teaspoon(s) finely grated orange zest

  8. 1/4 teaspoon(s) finely grated lime zest

  9. Salt and freshly ground pepper

  10. 1 1/20 pound(s) skinless center-cut salmon fillet , cut crosswise into thin slices

  11. 2 large kirby cucumbers , halved lengthwise, seeded and cut into thin half moons

  12. 2 tablespoon(s) shredded mint

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 500°F. In a large pot of boiling salted water, cook the squash until al dente, about 12 minutes.

  2. Meanwhile, combine the 2 tablespoons of oil with the lime and orange juices, garlic, chile and orange and lime zests. Season with salt and pepper.

  3. Carefully transfer the squash halves to a large bowl and let cool. Using a fork and starting at 1 end of each piece of squash, scrape up and separate the strands. Pat dry with paper towels.

  4. Spread the salmon slices on a rimmed baking sheet. Brush lightly with oil and season with salt and pepper. Roast the salmon for about 3 minutes, or until barely cooked through.

  5. In a medium bowl, toss the cucumbers, mint and dressing with the squash strands. Mound the salad on plates, top with the salmon and serve.

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