Herb-Crusted Salmon with Spaghetti Squash Primavera

Classic scrumptious flavors with an upgraded ‘pasta’ and broccoli-infused nutrients.


Special equipment: strainer spoon

Prep time: 30 minutes
Yields: 4 servings


  1. In a large pan with a lid, boil the broccoli in 4 cups of water over medium heat, covered, until soft and tender: about 10 minutes. While the broccoli is boiling, finely chop the bell peppers, cherry tomatoes, parsley, and garlic cloves, and reserve in a bowl.
  2. Strain the broccoli from the liquid once tender and set aside, conserving the broccoli water in the pan. Place 1 olive oil cube in the remaining broccoli water (adding 1 additional cup of water to the pan if it has completely evaporated,) and add the chopped vegetables to the pan, simmering covered on medium low heat for 10 minutes.
  3. While the vegetables are simmering, heat the second olive oil cube in a separate large pan over medium heat. Rub and coat the top of salmon filets with 1/2 Tbsp each of the Paprika-Herb seasoning, and then place the filets directly into the pan, skin-side down. Turn the heat to medium high and sear skin-side first for 5-7 minutes.
  4. Flip the salmon filets over once the bottom half has turned from pink to white and sear the opposite side for 5-7 minutes. Meanwhile, add the spaghetti squash to the simmering vegetables.
  5. Remove the salmon filets from the heat once the flesh has turned completely white. Use a spatula to remove them from their skin and plate on top of the pan of squash-primavera.
  6. Optionally squeeze lemon juice onto your dish as you wish; pair with reserved broccoli and enjoy.

Yasmine’s notes:

I have little to say about this otherwise classic fish-and-pasta dish with just a few upgraded ingredients— simply that it feels so light and pleasant to eat with a ton of nutrients in every bite! Special thanks to my family member for teaching me that you can infuse even more nutrients into your food by cooking with the very same liquid you’ve used to boiled your veggies.


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