LEMON PESTO SOCKEYE SALMON WITH ROASTED SPAGHETTI SQUASH

INGREDIENTS
7 oz. thawed My Fish Dish Lemon & Pesto Butter Wild Sockeye Salmon
1 small-to-medium spaghetti squash
3 Tbsp olive oil
1/2 cup parmesan
Juice from 1/2 lemon

2 tsp. salt
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
1 tsp. cracked black pepper

INGREDIENTS
7 oz. thawed My Fish Dish Lemon & Pesto Butter Wild Sockeye Salmon
1 small-to-medium spaghetti squash
3 Tbsp olive oil
1/2 cup parmesan
Juice from 1/2 lemon
2 tsp. salt
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
1 tsp. cracked black pepper

PREPARATION METHOD
Take salmon out of package and place on greased baking dish. Sprinkle with parmesan cheese (optional). Bake for 12-16 minutes at 400° F. Spin halfway through for even cooking. Cut spaghetti squash lengthwise in half, and scoop out seeds. Drizzle each half with olive oil and sprinkle with salt and black pepper. Place halves on a baking sheet, cut-side down. With a fork, puncture the back of squash halves through skin about 10 times each—evenly spaced—and place in oven fat 400° F for 30-40 minutes, or until tender. Allow to cool slightly. Use a fork to carefully shred inside of squash into “spaghetti.” Top with a little extra olive oil, lemon juice, parsley, basil, and parmesan. Serve with Lemon and Pesto Wild Sockeye Salmon.

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