I adore salmon. It is one of my favorite foods to eat when going out and at home. I make it several different ways. I first had this recipe at my sister's house, and I had her share the recipe with me because it is so light and delicious. She found the recipe on myrecipes.com. Since then I have tweaked it a bit. 

 

It is such an easy recipe for a quick weeknight dinner or also a great crowd-pleaser. It is easily doubled, tripled, or more. 

 

The spaghetti squash goes really well with it. If you have never made or eaten spaghetti squash, I highly recommended it. We can’t get enough of it!

 

Yield 4 -6 servings

 

Preheat oven to 400℉

 

1 Medium to large spaghetti squash

2 Tbsp olive oil 

 

Wash the spaghetti squash and slice it lengthwise. Scoop out the seeds. Brush both halves of the insides with olive oil and place them sliced side down in the pan and bake for 45 minutes. 

 

Let cool in the pan for 15 minutes and then scoop the insides into a bowl. You can eat and serve it as is, or I often add a drizzle of some good quality olive oil, a Tbsp of chopped fresh Italian parsley, and a little salt and pepper. 

 

 

Yield 2 servings

 

Preheat oven to 425℉

 

1 Tbsp dijon mustard

1 Tbsp grainy mustard

1 Tbsp honey

1 Tbsp champagne vinegar

2 lemons, one sliced in very thin slices, one juiced

Salt and pepper

1 lb. salmon, cut into 2 thick pieces 

Fresh thyme

Fresh rosemary

 

In a small bowl, combine the two mustards, honey, vinegar, 1 Tbsp lemon juice, 1 Tbsp chopped thyme, and a pinch of salt and pepper. Whisk the ingredients together.  

 

In a baking pan, place the salmon pieces on top of three sprigs of thyme each. Brush all of the glaze on the salmon. Place 2-3 slices on top of each piece of salmon. Place one sprig of rosemary on each piece of salmon and bake for 15 minutes or until your desired doneness. 

 

Just Salt It, and enjoy!