Ingredients One 3 1/2-pound spaghetti squash, halved lengthwise 2 tablespoons vegetable oil, plus more for brushing 2 tablespoons fresh lime juice 2 tablespoons fresh orange juice 2 small garlic cloves, minced 1 small red chile, minced 1/2 teaspoon finely grated orange zest 1/4 teaspoon finely grated lime zest Salt and freshly ground pepper 1 1/2 pounds skinless center-cut salmon fillet, cut crosswise into thin slices 2 large kirby cucumbers—halved lengthwise, seeded and cut into thin half moons 2 tablespoons shredded mint Instructions Preheat the oven to 500°. In a large pot of boiling salted water, cook the squash until al dente, about 12 minutes. 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. 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. 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. 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.