Salmon with Spaghetti Squash and Salsa Salad

Nutrition per serving

Calories332 kcal
Protein28 g
Carbs24.3 g
Fats14.6 g
Saturated Fat2.2 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat4 g
Sugars5.2 g
Fiber9.6 g
Sodium487 mg

Ingredients

Salmon, Atlantic, wild
Dried Parsley
Salt
Black Pepper
Black beans (canned)
Avocado
Salsa (Ready to Serve)
Squash, Winter, Spaghetti

Preparation
Rinse/drain black beans.

Cooking

1. To make the spaghetti squash, pierce the squash with a sharp knife in 7 places. Microwave on high heat for about 12 minutes or until you can easily pierce the squash with a fork. Rotate and turn 3 times during cooking time.


2. Remove from oven and stand 5 minutes or until cool enough to handle. Cut squash in half lengthwise and discard seeds. With a fork, scrape out the spaghetti-like strands and set aside 3/4 cup (refrigerate leftovers in a Tupperware for 5 - 7 days).


3. To prepare the salsa salad, in a bowl, combine the black beans, avocado and salsa. Set aside.


4. To poach the salmon, boil a 1/3 cup of water over medium-high heat. Add the salmon, salt and pepper and parsley and bring back to a boil. Reduce heat to medium and poach for 5-8 minutes until salmon is firm and cooked.


5. Serve the salmon on top of the spaghetti squash with the salsa salad on the side.