Nutritional Wisdom with Carly Pollack

Mediterranean Salmon Pasta

Mediterranean Salmon Pasta Mediterranean Salmon Pasta

1/2 lb salmon, wild caught, cooked
1 1/2 tbsp capers, drained
1/4 cup pine nuts
1/2 cup grape tomatoes, halved
2 handfuls arugula
1 clove garlic, minced
sea salt, to taste
black pepper, to taste
1/2 medium spaghetti squash
2 servings brown rice pasta, cooked al dente
1/4 tbsp coconut oil

Preheat the oven to 400 degrees. Cut the squash in half lengthwise and scoop out the seeds. Place ½ inch of water in a glass baking dish and place the squash cut-side-down in the dish. Bake for 40 to 45 minutes or until squash is fork tender. Remove from the oven and scoop out of the noodles with a fork. Heat the oil over medium heat in a large sauce pan. Add the garlic and saute' for 30 seconds. Add the remaining ingredients (crumble the salmon into the pan). Mix until combined and enjoy!

2 Servings