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Creamy Salmon Pasta Recipe & Spicy Spaghetti Squash

Prep: 10 min
Cook: 40 min
Total: 50 min

  • 1 small spaghetti squash (960g)
  • Sauce
    • 2 teaspoons olive oil
    • 1 1/2 tablespoons garlic, minced
    • 1/3 cup onion, chopped
    • 1 teaspoon lemon zest
    • 1/2 cup cremini mushrooms, chopped
    • 1 cup lite coconut milk (can)
      • Substitute: milk (heavy cream or skim milk)
    • 2 cups raw spinach leaves
    • 1 teaspoon arrowroot starch (optional)
    • sea salt & pepper to taste
  • Salmon
    • 12 oz (two 6oz pieces) wild salmon filets, raw
    • 2 teaspoons chili powder
    • 1 teaspoon cracked pepper
    • 1 teaspoon lemon zest
    • pinch of sea salt
  • Garnish
    • microgreens


Step 1

Set oven to 400F.

Step 2

Place spaghetti squash in the microwave for 2 to 3 minutes to soften – this will make it easier to cut.  Slice the squash down the middle (from top to bottom), then carve out the insides using a spoon.  Place the squash on a baking tray lined with parchment paper, then spray the inside of the squash with olive oil.  Add a pinch of sea salt & pepper.   Flip the squash face down on the baking tray, then bake for about 40 minutes, or until soft.  After baking, turn the squash over so the inside can breathe and to avoid the spaghetti getting soggy while it cools.  Flake the squash with a fork to reveal the spaghetti.

Step 3

Set a nonstick skillet on medium heat and add olive oil, garlic and onion.  Sauté for 2 minutes to flavor the oil, then add the mushrooms and lemon zest.  Stir and cook for another minute before pouring in the coconut milk.  Bring the sauce to a simmer, then add the spinach leaves and stir to wilt the leaves in the sauce.  OPTIONAL – if you desire a thicker sauce, in a separate small bowl, spoon out a few tablespoons of the sauce from the skillet, and mix it with arrowroot starch.  Add it back to the skillet in order to thicken the sauce.  Season to taste with sea salt & pepper.

Step 4

Season salmon filets with chili, pepper and lemon zest.  TIP: lightly spray the salmon with olive oil before rubbing on the seasoning.

Step 5

Set a nonstick skillet on medium-high heat and spray with olive oil.  Once the skillet is hot, place the salmon skin-side up (face down) on the skillet.  Sear for 2 to 3 minutes, then flip the salmon over on the skin side and cook for the remaining time, about 8 to 12 minutes, or until your desired readiness.  Baste the salmon in the natural cooking juices and remove the filets from the heat once finished and place on a plate.  Remove the skin from the salmon (if desired) and flake the flesh with a fork.

Step 6

On each spaghetti squash half, divide the sauce, then place the flaked salmon on top.  Add the garnish and enjoy!