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INGREDIENTS:

  • Makes 4 servings
    For the salmon:
    1 3/4 lb wild salmon, cut into 4 pieces
    3 Tbs. extra virgin olive oil
    2 Tbs. plain greek yogurt
    2 Tbs. whole grain dijon mustard
    2 Tbs. fresh lemon juice
    salt and pepper to taste

For the sides:
2 Tbs. light olive oil
1 small spaghetti squash
2 cups spinach, chopped

Directions:

  1. Preheat oven to 375° F.
  2. Poke holes on the surface of the spaghetti squash. Place it in a casserole dish and put it in a microwave for 5 minutes to soften the skin.
  3. Cut the ends of the spaghetti squash and then in half long ways. If it’s too hot use an oven mitt or towel. Remove seeds. Pour water up to 1-inch into the casserole dish. Put one half, cut-side down, into the dish. Microwave for 5 minutes. Repeat with the second half.
  4. On a foil-lined baking sheet, drizzle some olive oil and place the salmon skin-side down.
  5. Mix the yogurt, dijon mustard, and lemon juice together. Spread evenly on each piece of salmon. Bake for 25 minutes.
  6. When the spaghetti squash is done being microwaved, put the halves into a bowl and let it cool down to the touch. Take a fork and scrape the strands out.
  7. In a large saute pan on medium heat, pour in light olive oil. When oil shimmers, put the spinach in and stir until wilted.
  8. To serve, make a bed of spaghetti squash, salt and pepper, and spinach. Take a spatula and carefully lift the salmon off the skin and top off the dish.
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