Garlic Butter Pasta with Salmon
Pasta al Ajo y Mantequilla con Salmón

Prep Time:

15–20 minutes

Servings:

2 people

Utensils:

  • Large pot for boiling water

  • Flat skillet for cooking the salmon

  • Strainer to drain the squash

  • Spoons and fork for mixing

Ingredientes
  • 1 pack of Moonrise Garlic Butter Spaghetti Squash
  • 2 salmon fillets (150–200g each)
  • 1 lemon
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 20g (about 1½ tbsp) butter
  • Salt and pepper to taste
  • Lemon slice for garnish (optional)

Instructions
  • In a skillet, heat 1 tablespoon of olive oil and the butter along with the minced garlic.
  • Once the garlic is lightly sautéed, season the salmon fillets with salt and pepper, then place them in the skillet.
  • After about 4 minutes, flip the fillets, squeeze in the juice of one lemon, cover, and let cook for a few more minutes.
  • Meanwhile, bring 1 liter of water to a boil in a large pot. Add the contents of the spaghetti squash package along with the seasoning packet.
  • Stir and separate the squash strands for about 4 minutes until fully hydrated. Once the squash reaches its full volume, turn off the heat and remove from the stove.
  • Drain the water and mix in the butter.
  • Plate the garlic butter spaghetti squash and serve the salmon on top or on the side, spooning the pan juices over it.
  • Garnish with a lemon slice if desired.