This sauce is amazing! And the salmon and sun-dried tomatoes go perfectly with the spaghetti squash. But there is nothing light and healthy, other than the squash and salmon….. that is covered in cream and cheese…
Ok, I’ll do some recipes that are healthier, I promise! But until then, enjoy this one 🙂
Just a quick little post today, and excuse the pic’s, the lighting in my kitchen is not the greatest right now. I painted and cannot find a ceiling light that I like. So….
Here are the ingredients:
1 salmon filet
¾ cup ½ and ½ or light cream
¼ cup cream cheese
Small Shallot, diced
¼ cup sun-dried tomato, chopped
1 T tomato paste
10 basil leaves, torn or chiffonade
Salt and Pepper
Avocado oil and butter for sautéing
Grated Parmesan cheese for topping
1 roasted and prepared spaghetti squash
Start with sautéing the salmon filet in avocado (or olive) oil and butter over low heat, salt and pepper the salmon. Remove from the pan when cooked and set aside. Flake the salmon into small pieces,
Toss in a diced shallot in the pan, cook for a minute or two and then add chopped sun-dried tomatoes to the pan.
Keeping the heat low, add the half and half or cream and the cream cheese to the shallots and tomatoes. Add salt and pepper. When the cheese is melted, add the salmon and basil.
Spoon over a prepared spaghetti squash and top with grated parm.