This easy to prepare blackened salmon and spaghetti squash recipe is full of healthy fats, protein, vitamins and more.
One of our favorite things to cook with in our home is spaghetti squash. They are super easy to cook, and have a lot of versatility. If you have never used spaghetti squash before than you are definitely missing out! Heather likes to mix the squash with a great tomato sauce for an awesome gluten free substitute for pasta. It also makes a great garnish for a squash soup. This blackened salmon recipe is so simple and the spaghetti squash is the perfect side dish to go with it.
The best part about spaghetti squash is it’s mellow flavor. It can be mixed with a lot of other ingredients, plus it looks cool! Everything is better when your food looks cool right? Other than the half hour it takes to roast the spaghetti squash, there really isn’t much prep time, or cooking time involved in making this recipe. The salmon grills in under 10 minutes, and the squash just needs to be lightly sautéed with some healthy, simple ingredients. This blackened salmon recipe is really tasty too! The coconut palm sugar is a nice, healthy substitute to traditional brown or white sugar. Your body will thank you after eating this dish, especially if you have kidney issues. This recipe is loaded with low oxalate foods, and will help prevent the start of kidney stones.
- 1 pound of salmon skin on cut into nice fillets
- 1 Tablespoon of chili powder
- 1 teaspoon of paprika
- 1 teaspoon of dry dill
- 1 teaspoon of coconut palm sugar
- 1 Tablespoon of olive oil
- salt and pepper to taste
- 1 spaghetti squash cooked and all of the flesh scraped out
- 3 cups of chopped kale
- 1 teaspoon of hot sauce
- 1 teaspoon of butter
- 1/2 teaspoon of high quality honey
- 1 clove of finely chopped garlic.
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For the spaghetti squash, use a sharp knife to cut in half lengthwise. Remove all of the seeds and season with salt, pepper, and olive oil. Put the squash flesh size down on a baking sheet and into a 400 degree F oven for 25-30 minutes. The flesh should easily scrape out of the peel. Set aside.
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Mix together all of the dry ingredients and coat one side of the salmon fillet. Use a bit of olive oil to rub into the flesh better. Make sure to season with salt and pepper
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You can use your BBQ or your broiler to cook the fish. Make sure that the BBQ is sprayed well with baking spray and that the BBQ is not too hot. Cook seasoned side down for two minutes, flip 45 degrees and cook for another two minutes. Flip over and cook for another 3-4 minutes or until medium moist. The flesh should have a bit of spring left in it, but not too firm.
For the broiler - Set the blackened salmon on a baking tray flesh side up and broil for 4-6 minutes, again looking for that medium moist feel.
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Lightly melt the butter with the garlic in a pan and then add the chopped kale, and spaghetti squash. Heat through and season with the hot sauce and a drizzle of honey. Make sure to check seasoning with salt and pepper.
This blackened salmon recipe really is very simple. It’s perfect for any night of the week during grilling season, and the roasted spaghetti squash is a perfect accompaniment. I’ve used spaghetti squash in a few other recipes, one of my favorite is this chicken and spaghetti squash noodle soup.
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Made this tonight for dinner. It was great! Thank you for the inspiration!
You are very welcome Kim!