Oven Baked Salmon & Spaghetti Squash with Lemon Beurre Blanc
Lemon Beurre Blanc is a perfect counterpart to the sweetness of the Salmon and Spaghetti quash. Perfect for a quick weeknight meal. Low in carbs and high in flavor, this is a MUST TRY main course recipe your whole family will enjoy!
Drizzle your spaghetti sqush with olive oil and season with salt and pepper. Bake your cross sections (seeds removed) at 400F for 30-45 mintues on a parchment lined baking tray. The cooking time depends on how thick/large your spaghetti squash slices are. Use a fork to gently check for doneness and shred it into perfect strings, ie fork tender. You can make it ahead of time and keep in the refrigerator for up to 2 days in advance. Heating gently in a skillet or the microwave prior to serving. If making ahead, I suggest leaving your squash al dente to avoid over cooking when you reheat it.
Preheat oven to 425F and line a baking pan with parchment paper.
Line a baking sheet with parchment paper. Arrange salmon skin-side-down, season with salt and pepper and drizzle the tops with olive oil. Bake uncovered at 425 for 10 minutes.
While salmon is baking, make your Lemon Beurre Blanc Sauce.
In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the butter, one piece at a time (whisking constantly). Season with sea salt to taste. Remove from heat and cover with a lid to keep warm until ready to serve. *
After baking your salmon for 10 minutes, add fresh or frozen asparagus (drizzle with olive oil and seasoned with S&P) and bake for an additional 5+ minutes or until both the salmon and asparagus are cooked.
Serve Salmon and Asparagus on top of a bed of cooked Spaghetti Squash. Drizzle with Lemon Beurre Blanc Sauce.
Notes
*sauce may be strained using a fine mesh strainer to remove chunks of shallots if desired.