My F&W
quick save (...)
Roasted Salmon with Spaghetti-Squash Salad
© Dana Gallagher

Roasted Salmon with Spaghetti-Squash Salad

  • FAST
  1. One 3 1/2-pound spaghetti squash, halved lengthwise
  2. 2 tablespoons vegetable oil, plus more for brushing
  3. 2 tablespoons fresh lime juice
  4. 2 tablespoons fresh orange juice
  5. 2 small garlic cloves, minced
  6. 1 small red chile, minced
  7. 1/2 teaspoon finely grated orange zest
  8. 1/4 teaspoon finely grated lime zest
  9. Salt and freshly ground pepper
  10. 1 1/2 pounds 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 tablespoons shredded mint
  1. Preheat the oven to 500°. 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.
Notes One Serving 497 calories, 27.6 gm total fat, 4.7 gm saturated fat, 28 gm carb.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.