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Creamy Salmon Pasta Recipe & Spicy Spaghetti Squash

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 502
Protein 39g
Fat 25g
Carbs 34g
Total Time 50 minutes

Are you ready for the perfect salmon pasta recipe? You will totally adore it!

February is all about hearth month and this week we are kicking off the week of love. Today’s recipe we have a meal that can do both – serve as a perfect meal for a date night and double as a filling calorie-conscious date night.

It’s full of omega-3 fatty acids so you get a good boost of energy to be dynamic throughout the day. But also, the fatty acids help in the production of testosterone and estrogen so you can have stamina for other activities (so long as you don’t ruin the meal).

People always ask me what they should cook on date night. I always tell them, “salmon.” In fact, it’s not scientifically proven, but from my experience, I think that over 90% of women don’t mind salmon and would eat it on a date. It never loses.

Plus, salmon’s fatty flesh and makeup make it easy to cook and nearly impossible to mess up.

So, let’s get started. You’ll need some wild cut salmon, spaghetti squash, coconut milk or heavy cream, spinach, mushrooms, onion, garlic , fresh dill and lemon.

I like to add in a lemon because I’ll be using the coconut milk and a little bit of that lemon zest helps to offset the strong coconut flavors.

First, let’s prepare the squash. Place the squash in the microwave for three minutes, then slice it down the middle. Use a spoon to take out the inside and place them on a baking sheet. Spray with a little bit of olive or coconut oil and season to taste.

Bake the halves face down until they’re soft. It will take about 40 minutes. When it’s baked, flake the squash with a fork to make spaghetti.

Spray a non-stick skillet with oil, add onions and garlic, chopped mushrooms followed by a little lemon zest. Stir it up then add light coconut milk and dill. Toss in raw spinach and wilt into the sauce.

Season salmon with chili powder, pepper and lemon zest. Lightly spray the salmon with a little bit of olive oil. Spray in Nasik skillet with olive oil then add the fillets, top side down. Cook it for 2 to 3 minutes then flip them over and cook for 8 to 12 minutes.

Remove the skin and flake the flesh with the fork. Now, use a fork to pull up the spaghetti from the baked spaghetti squash. Add the cream sauce, place the salmon on the top. Finally, garnish your creamy salmon pasta with microgreens. Devour!

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Creamy Salmon Pasta Recipe & Spicy Spaghetti Squash

Ingredients

Ingredients for 2 servings

spicy salmon spaghetti squash pasta creamy dill sauce

  • 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
Steps
  1. Set oven to 400F.
  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.
  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.
  4. Season salmon filets with chili, pepper and lemon zest.  TIP: lightly spray the salmon with olive oil before rubbing on the seasoning.
  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.
  6. On each spaghetti squash half, divide the sauce, then place the flaked salmon on top.  Add the garnish and enjoy!

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Calories
502
Protein
39g
Fat
25g
Carbs
34g
Sodium
Fiber
8g
Sugar
13g