Salmon with Spaghetti Squash

5 from 2 votes

Salmon with Spaghetti Squash

The spaghetti squash cooks quickly in the microwave while the salmon is cooked in a skillet for a quick meal that comes together in about 35 minutes! A quick healthy dinner that tastes delicious is a winning combination at my house!

Prep Time15

Cook Time20

Course: Main Course

Cuisine: American

Keyword: salmon, spagetti squash in microwave,low carb

Servings:

Calories: 387kcal

Author: Bobbie Blue

Ingredients

Salmon with Sauce

4 4-6 ounce salmon fillets
1 Shallot, thinly sliced
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon butter
¼ cup white wine
2 teaspoons lemon juice
½ cup heavy cream
2 tablespoons chopped fresh parsley

Spaghetti Squash

1 tablespoon olive oil
salt
pepper

Instructions

Prepare squash by washing and chopping in half lengthwise. Scrap out seeds with a spoon being careful not to scrap out too much of the actual spaghetti strands. Place on microwave safe dish cut side down. Cover with saran wrap and keep end open to vent. Microwave for 15 minutes on high.
Heat a large non stick skillet over medium high heat.
When skillet is warm add salmon and cook for 2-3 minutes per side or until lightly browned on each side. Use tongs to gently flip. Salmon will flake easily when finished.
When salmon is cooked through remove from skillet and set aside.
In the same skillet add shallot cooking for 1 minute stirring constantly. Add garlic and cook an additional 30 seconds.
Pour in wine stirring to scrap up any browned bits in the bottom of the pan. Bring to a boil to then reduce heat to simmer for 5-6 minutes.
Add heavy cream and lemon juice and continue to stir until it slightly thickens. Return salmon to pan to warm back up, spooning sauce over top.
When squash is finished, use a fork to scrap the strands from the inside. Divide spaghetti onto plates and place salmon fillet on top of squash. Spoon sauce on salmon and spaghetti. Sprinkle with parsley and enjoy!

Nutrition