Ingredients
Scale
- 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