A few months ago, I had the fun opportunity to develop a recipe with Target for The Everygirl using Target's sustainable salmon. It was prime squash season so we created a simple pesto spaghetti squash to serve as a the canvas for an easy pan-seared salmon. You can read more about Target's sustainability efforts via the original post here!
Pesto Spaghetti Squash
Ingredients (yields 2 large servings)
1 medium sized spaghetti squash
1/4 c. cherry or snacking tomatoes, cut in half
Pesto: 1 c. fresh basil, 1-2 tbsp. pine nuts, 1/3 c. freshly grated Parmesan cheese, 2-4 tbsp. olive oil
1. Pre-heat oven to 350 degrees.
2. Cut the spaghetti squash in half and remove the seeds. Drizzle each side with olive oil and season with salt and pepper. Place the halves on a baking sheet and bake for 35 minutes or until fork tender. Let cool and then shred the squash with a fork.
3. While the squash is cooling, place the pesto ingredients except the olive oil into a food processor or blender. Gently pulse while drizzling in olive oil until you get a smooth texture. Season with salt and pepper.
4. Toss the squash, halved tomatoes, and pesto together in a large bowl.
Simple Pan-Seared Salmon
2 4oz. salmon fillets with skin
1-2 tbsp olive oil
salt & pepper
Equipment: A non-stick oven safe frying pan, at least 9 inches in diameter to fit both fillets
1. Place oven on broil.
2. Drizzle one tablespoon olive oil on both salmon fillets and season with salt and pepper.
3. Heat pan on medium high heat and drizzle with one tablespoon of olive oil. When oil starts to sizzle, place salmon skin side down and sear for 4-5 minutes until halfway cooked through. Do not flip!
4. Carefully place the pan under the broiler until salmon is cooked through, about 2-4 minutes.
5. To serve, place salmon skin side up on top of a serving of pesto spaghetti squash and enjoy!