Pesto Avocado Sauce over Spaghetti Squash with Salmon

 

I love using spaghetti squash in recipes instead of pasta to keep it light and I’ve recently found a new love for avocado with salmon. Seriously- it’s amazing. My kids and husband like salmon thankfully so since it’s one of the only seafoods we like, I try to make it once a week. Usually I bake or grill the salmon with just sea salt, but my stepmom always cooked it with pesto. I love how pesto tastes, but I don’t have time to make it. Insert a Trader Joes find of Dorot frozen pesto. My co-worker Sandra told me about this frozen wonder so I decided to give it a shot and I love it. (I think other grocery stores have it also.)

I’ve made mango avocado salsa for salmon before and loved that. I’ve also sauteed the frozen pesto with olive oil for a traditional pesto sauce and loved that. So I decided to try out mixing the pesto with avocado for the best of both worlds. IT WAS BOMB! Pesto avocado sauce for the win.

As my spaghetti squash was baking in the oven I put together the pesto avocado sauce. It was super easy with my ninja blender. Add all the ingredients, blend, done.

I popped the salmon in the oven for the last 8 minutes that the squash was cooking. Careful not to overcook the salmon because nobody likes overcooked fish (unless it’s sushi-duh). Once the salmon and squash were cooked, I forked out the squash into a big bowl and mixed in the delicious sauce.

My husband and kids wouldn’t come close to this pesto avocado sauce so they get plain (Whatever). The pesto gives it a little kick which I love but the kids don’t as much. I couldn’t reel them in with the whole “green sauce” thing. So they all got plain which was fine. Can’t win em all. Maybe I’ll use the leftovers with eggs tomorrow. MMMmm.

Spaghetti Squash Salmon with Pesto Avocado Sauce

Ingredients

  • 1 medium spaghetti squash
  • 1 avocado
  • 2 1/2 tblsp olive oil
  • 2 cloves garlic
  • 5 cubes dorot frozen pesto
  • 2 tsp sea salt
  • 4 salmon portions

Instructions

  1. Cut squash in half lengthwise and place face down on baking sheet with a drizzle of olive oil and sea salt.
  2. Bake spaghetti squash at 400 for 20-25 minutes depending on size of squash. Once you can easily pierce the squash with a fork it is done.
  3. While squash is baking, mix avocado, olive oil, garlic, pesto and sea salt in blender until smooth.
  4. Season salmon with salt and pepper and bake at 400 for 8 minutes or until easily flaked with a fork.
  5. Using a fork, scrap the spaghetti squash into a bowl.
  6. Mix avocado sauce with spaghetti squash.
  7. Top with salmon.
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