Salmon with Spaghetti Squash and Salsa Salad
Nutrition per serving
Calories | 332 kcal |
Protein | 28 g |
Carbs | 24.3 g |
Fats | 14.6 g |
Saturated Fat | 2.2 g |
Monounsaturated Fat | 6.8 g |
Polyunsaturated Fat | 4 g |
Sugars | 5.2 g |
Fiber | 9.6 g |
Sodium | 487 mg |
Ingredients
Salmon, Atlantic, wild | |
Dried Parsley | |
Salt | |
Black Pepper | |
Black beans (canned) | |
Avocado | |
Salsa (Ready to Serve) | |
Squash, Winter, Spaghetti |
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.