Buttered Breadcrumb Salmon
with Spaghetti Squash
Looking for a recipe that is light, yet full of rich flavors and tastes like it shouldn’t be healthy…well, this is it.
It’s a simple buttery breadcrumb mixture with garlic and herbs, pressed onto the salmon. Simply roast a spaghetti squash and mix in garlic butter and lots of fresh herbs. I love the bursting cherry tomatoes.
Once you bite into it with everything on your fork – you will understand. It’s so good.
Gluten free panko bread crumbs.
I’ve used so many brands of gluten free panko bread crumbs.
Different textures, added sugars and salt – and I’ve even noted how they coat, how they taste (of course) and how they cook/bake.
I used Aleia’s gluten free real panko in this recipe. I love the texture – it’s so flakey. It combines well with melted butter and herbs…plus it really stayed on the salmon.
Any brand that you love will work – I like using an original version so you can add the dried herbs that you like to them.
Mid week love + meal prep.
Roast 1 or 2 spaghetti squash. Use a fork to “scoop” it out. Place in a glass container in your refrigerator.
This is what I did. So this meal, literally came together in less then 15 minutes.
With a preheated oven for the salmon, ready to go. Just melt the butter, garlic and tomatoes together until hot. Toss in the pre-cooked spaghetti squash. It heats up so quickly. Phew, your Buttered Breadcrumb Salmon with Spaghetti Squash dinner is almost ready!
Let's make more salmon.
Buttered Breadcrumb Salmon with Spaghetti Squash
- Total Time: 55 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Ingredients
- 1 spaghetti squash, cut in half + seeds removed
- 4 tablespoons butter, divided in half
- 1/2 cup gluten free panko breadcrumbs
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano or basil
- 1/2 teaspoon salt, divided in half
- 2 salmon filets, patted dry
- 2 garlic cloves, smashed + sliced
- 1/2 cup cherry tomatoes
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 400F. Place the halved spaghetti squash on a baking sheet with the cut sides facing the pan. Bake for 30-40 minutes or until tender to the touch. Remove from the oven. Flip the over so that the steam pours out – this will help them cool down slightly so you can handle them.
- While you wait, melt 2 tablespoons of butter in a small mixing bowl. Mix in the breadcrumbs, thyme, oregano or basil (or both) and 1/4 teaspoon salt. Mix until the breadcrumbs are covered in the butter and start to clump together.
- Place the salmon filets on a baking sheet pan. Firmly press the breadcrumb mixture on top of each salmon filet. Place in the oven for 10 minutes.
- Meanwhile, melt the remaining butter in a saucepan over medium heat with the sliced garlic and cherry tomatoes. Swirl around so the butter and garlic do not burn.
- Using a fork, remove the spaghetti squash from the cavities and set a side.
- When the tomatoes start to split, add in half of the spaghetti squash (or more depending on how much you will eat), remaining salt and parsley. Toss to coat and turn the heat off once, it is fully heated and mixed together.
- Remove the salmon from the oven after the 10 minutes or when it is cooked through to your liking. To plate the meal, place the spaghetti squash and tomato mixture in a shallow bowl and top with a salmon filet.
Notes
Keep your oven on. Bake the spaghetti squash and then use the hot oven for your salmon.
- Prep Time: 10
- Cook Time: 45
- Category: seafood
- Method: oven
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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One Response
This is delicious! Will definitely make again. Love the crunch of the breadcrumbs paired with the texture of the tender salmon. The garlic really shines. Felt like a fancy dinner on a Monday night.