Baked Salmon & Spaghetti Squash Recipe

See my Gluten-free, Dairy-free Baked Salmon & Spaghetti Squash recipe below!

Ingredients:

• 2-4 Fresh Salmon Filets
• 1 Sliced Lemon

• 1 Large Spaghetti Squash
• 2 Cups Fresh Spinach
• 2 Tbsp. Minced Garlic
• 2 Tbsp. Pink Himalayan Salt
• 2 Tbsp. Cracked Pepper
• 1 Tbsp. Ghee Butter
• Olive Oil (to drizzle)

Cooking Instructions:

• Set oven to bake at 400 degrees,

• Cut spaghetti squash in half, scoop out the seeds, lay the two halves on a pan, and drizzle in olive oil on both sides.

• Lay the halves face down on pan, and cook for approximately 60 minutes, until you are able to scoop out the noodles with a fork.

• Around 50 minutes of remaining cook time, open oven and place fresh spinach in each halve of the spaghetti squash, and let cook for the remaining 10 minutes.

• Once cooked, remove the spaghetti squash from the oven, use a fork to scoop the noodles into a bowl + add in 1 tbsp. of ghee butter, 1 tbsp. of minced garlic, 1 tbsp. salt, and 1 tbsp. pepper. Mix it all together.

• Meanwhile, take the fresh salmon filets out and lay them on a pan. Drizzle olive oil, 1 tbsp. minced garlic, 1 tbsp. salt, 1 tbsp. pepper, and sliced lemons on top.

• Bake the salmon filets in the oven on 270 degrees for approximately 20-30 minutes, until they flake a part with a fork.

• Once the salmon filets are cooked, place the spinach & spaghetti squash on a plate and lay the salmon filets directly on top.

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XO,

Faith