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homemade Crispy Salmon Bowls with Pesto Spaghetti Squash photo

Crispy Salmon Bowls with Pesto Spaghetti Squash

A bright, satisfying bowl of roasted spaghetti squash and sautéed vegetables tossed with pesto and topped with crispy broiled salmon.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 servings

Equipment

  • Baking sheet or roasting pan
  • Large Skillet
  • casserole dish or ovenproof pan
  • Tongs or spatula
  • Fork
  • Knife
  • Cutting Board

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 teaspoons avocado oil or olive oil
  • 2 teaspoons ground paprika
  • 1 teaspoon ground ginger
  • 1 pinch sea salt to taste (for salmon)

Instructions
 

  • Preheat oven and roast the spaghetti squash until tender according to your preferred method; when cool enough to handle, split, remove seeds, and scrape flesh into strands with a fork.
  • When the squash has about 10 minutes left (or when ready to proceed), heat 1 teaspoon of the avocado oil in a large skillet over medium heat.
  • Add the chopped carrots and broccoli to the skillet, stir to coat, cover, and cook, stirring occasionally, until vegetables are tender-crisp, about 5 to 8 minutes.
  • Add the baby spinach, cover briefly, and cook until wilted, about 1 to 2 minutes; remove from heat.
  • Stir the roasted spaghetti squash strands into the skillet with the sautéed vegetables, add the pesto and 1/2 teaspoon sea salt, and toss until evenly coated; adjust seasoning if desired.
  • Position an oven rack one below the top (second from top) and set oven to high broil. Lightly oil a casserole dish and place the salmon fillet in it.
  • Drizzle the salmon with the remaining 1 teaspoon avocado oil and rub to coat evenly. Sprinkle the paprika, ground ginger, and a pinch of sea salt over the top.
  • Broil the salmon 10 to 15 minutes, depending on thickness, until the top is golden and the fish flakes easily; remove and let rest 5 minutes.
  • Divide the pesto spaghetti squash and vegetables between 2 to 3 bowls, top with pieces of crispy salmon, and serve.

Notes

  • Use store-bought pesto or homemade Low-FODMAP pesto as labeled.
  • Roast spaghetti squash until tender so strands separate easily.
  • Watch the broiler closely to avoid overcooking the salmon.
  • Adjust salt and pesto to taste before serving.