Some meals feel like a hug on a plate: bright, nourishing, and a little indulgent. These Crispy Salmon Bowls with Pesto Spaghetti Squash do exactly that. They’re a weeknight-friendly blend of tender roasted spaghetti squash, vibrant veggies, and a flaky salmon fillet with a crisp paprika-ginger crust. A smear of basil-forward pesto ties everything together, giving each bowl a pop of herbal, savory flavor.

What I love about this recipe is how the textures play together: the springy strands of spaghetti squash, crunchy roasted broccoli and carrots, wilted baby spinach, and the contrast of crispy exterior and buttery interior of the salmon. It’s balanced, simple to assemble, and perfect for meal prep or a cozy solo dinner.

Ingredients

1 large spaghetti squash, roasted
1 large crown broccoli, chopped into florets
2 large carrots, peeled and chopped
3 cups baby spinach
1/2 cup Low-FODMAP Pesto or pesto of choice
1/2 teaspoon sea salt, to taste
1 1-pound salmon fillet
2 tsp avocado oil or olive oil
2 tsp ground paprika
1 tsp ground ginger
1 pinch sea salt, to taste

Make-Ahead Tips

Roast the spaghetti squash and vegetables up to two days in advance and store in airtight containers in the fridge.
The salmon is best cooked the day you plan to eat it, but you can season it ahead and keep it refrigerated for a few hours.
Leftover bowls assemble quickly—reheat squash and veggies gently in a skillet or oven before adding the freshly seared salmon.

Equipment

Baking sheet
Sharp knife
Large skillet or nonstick pan
Fork for shredding squash
Mixing bowls and spatula

Flavor Notes

If you like a touch of heat, add a pinch of red pepper flakes to the salmon rub or stir a few into the pesto. For a nuttier pesto, pick one with pine nuts or swap for a sunflower-seed based version if you need a seed alternative. The ground ginger here adds a subtle warmth that complements the paprika without being overpowering.

Step-by-Step Directions

Preheat and prepare squash: Preheat your oven to 400°F (200°C). Cut the 1 large spaghetti squash carefully in half lengthwise. Scoop out the seeds, brush the cut sides with a little oil if you like, and place cut-side down on a baking sheet. Roast until the flesh is tender and easily shredded with a fork, about 30–40 minutes depending on size. When cool enough to handle, use a fork to scrape the strands into a bowl and set aside.
Roast the broccoli and carrots: While the squash roasts, toss the 1 large crown broccoli florets and the 2 large peeled and chopped carrots with a drizzle of oil and a pinch of the 1/2 teaspoon sea salt. Spread them on a baking sheet in a single layer and roast in the same oven for 15–20 minutes, or until the edges are lightly browned and vegetables are tender. Remove from oven and keep warm.
Season the salmon: Pat the 1 1-pound salmon fillet dry with paper towels. In a small bowl, combine 2 tsp ground paprika, 1 tsp ground ginger, 2 tsp avocado oil or olive oil, and the 1 pinch sea salt. Rub this seasoning mixture evenly over the top of the salmon, gently pressing so it adheres.
Sear the salmon: Heat a large skillet over medium-high heat. Add a small drizzle of oil if your pan needs it. Once hot, place the salmon fillet skin-side down (if it has skin) and cook for about 4–6 minutes without moving it, until the skin is deeply browned and releases easily from the pan. Flip the fillet and cook for another 3–5 minutes, depending on thickness, until the salmon is cooked through and flakes easily with a fork. Remove from heat and let rest for a minute.
Wilt the spinach: In the same skillet or a separate pan, add the 3 cups baby spinach and cook over medium heat just until wilted, about 1–2 minutes. Season with a small pinch of salt if desired. Remove from heat.
Assemble the pesto spaghetti squash base: To the bowl with the roasted spaghetti squash strands, add 1/2 cup Low-FODMAP Pesto or pesto of choice and the 1/2 teaspoon sea salt (adjust to taste). Toss gently until the squash is evenly coated and the pesto is well distributed.
Build the bowls: Divide the pesto-coated spaghetti squash among your serving bowls. Arrange the roasted broccoli florets, roasted carrots, and wilted baby spinach around the squash. Top each bowl with a portion of the crispy seasoned salmon, flaking it into large pieces if you prefer.
Finish and serve: Drizzle any resting juices from the salmon over the bowls for extra flavor. Taste and adjust seasoning with additional sea salt if needed. Serve warm and enjoy immediately.

Serving Suggestions

These bowls are satisfying on their own but play nicely with a bright squeeze of lemon, a scattering of chopped fresh herbs like basil or parsley, or a few toasted seeds for crunch. If you’re meal-prepping, pack the components separately and assemble when ready to eat so the salmon and roasted veggies keep their texture.

Notes and Substitutions

If you prefer, swap avocado oil for olive oil in all steps where oil is used.
Use your favorite pesto; the recipe calls for 1/2 cup Low-FODMAP Pesto or pesto of choice to keep flavors bright and accessible.
For extra crispiness on the salmon, finish it under a hot broiler for 1–2 minutes after searing—watch closely to prevent burning.

Why this works

The low-moisture texture of roasted spaghetti squash mimics pasta strands without weighing down the bowl. Roasting concentrates the natural sweetness of the vegetables while a quick sear on the salmon locks in juices and creates a satisfying crust. The pesto provides an herbal, fatty binder that makes each forkful cohesive and flavorful.

Try these bowls when you want something nourishing, straightforward, and a little special. They’re proof that balanced, beautiful dinners don’t require complicated techniques—just good ingredients and a few confident steps.