Meal Prep - Creamy Salmon Pasta Recipe For Valentine's Day

By Fit Men Cook · 30 min

Ingredients

Instructions

1. Heat the oven to 400°F.
2. Microwave the spaghetti squash for 2 to 3 minutes to soften it, then halve it lengthwise and scoop out the seeds.
3. Place the squash halves on a parchment-lined baking tray, spray the insides with olive oil, and season with a pinch of sea salt and pepper.
4. Turn the squash face down and bake for about 40 minutes, until soft.
5. Turn the squash cut side up to cool, then fork the flesh into spaghetti strands.
6. In a nonstick skillet over medium heat, cook the olive oil, garlic and onion for 2 minutes, then add the mushrooms and lemon zest and cook 1 more minute.
7. Pour in the coconut milk and bring to a simmer, then stir in the spinach until wilted.
8. If you want a thicker sauce, mix a few spoonfuls of the sauce with the arrowroot starch in a small bowl, then stir it back into the skillet. Season the sauce with sea salt and pepper to taste.
9. Rub the salmon with chili powder, cracked pepper and lemon zest (lightly spray with olive oil first, if you like).
10. In a nonstick skillet over medium-high heat, sprayed with olive oil, sear the salmon skin side up for 2 to 3 minutes, then flip it skin side down and cook for about 8 to 12 minutes more, until done to your liking.
11. Baste the salmon with its juices, take it off the heat, remove the skin if you prefer, and flake the flesh with a fork.
12. Divide the sauce between the squash halves, top with the flaked salmon and garnish with microgreens.

Summarized from Fit Men Cook's video. Watch it for the details.

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