Salmon Mushroom "Pasta"
This gluten-free Salmon Mushroom "Pasta" uses fresh ingredients perfect for ringing in the spring season!
Ingredients
- 12 oz salmon (two 6oz fillets)
- 8 oz mushrooms
- 1 medium spaghetti squash
- ⅔ cup scallions
- ¼ cup olive oil
- ¼ cup butter
- 150 g boursin cheese (1 package)
- ½ cup parmesan cheese
- ¾ cup dry white wine
- ¼ cup lemon juice (1 lemon)
- ¼ cup fresh parsley
- 2 tablespoon fresh dill
- 2 tablespoon capers
- 4 cloves garlic
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
Spaghetti Squash
- Heat oven to 400℉.
- Cut the squash in half with a small, sharp paring knife. Brush each half with olive oil, salt and pepper.
- Bake skin side down for 45 minutes. Let cool before shredding into "noodles" using a fork.
"Pasta"
- Prep the salmon by brushing each fillet with olive oil, salt and pepper. Once the squash is cooling, bake fillets skin down at 400℉ until the internal temperatures read 135℉ (10-12 min). Flake into bite-sized chunks.
- Chop the mushrooms, scallions, parsley and dill. Mince the garlic.
- Dry cook the mushrooms for 5-7 minutes on medium heat stirring occasionally then add olive oil, butter, scallions and garlic. Cook until the butter is fully melted.
- Add the capers and boursin then stir everything together until the cheese has melted.
- Deglaze the pan with white wine and increase the heat to a simmer. Add the lemon juice, dill, parsley, parmesan cheese, salt and pepper then lower the heat. Reduce the sauce until thickened (~5 minutes).
- Toss in the salmon and squash, stirring to combine well. Serve warm.
Nutrition
Calories: 689kcalCarbohydrates: 25gProtein: 28gFat: 51gSaturated Fat: 23gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.5gCholesterol: 124mgSodium: 1305mgPotassium: 1006mgFiber: 5gSugar: 10gVitamin A: 1665IUVitamin C: 22mgCalcium: 276mgIron: 3mg
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