10 oz salmon
lemon pepper seasoning
1 small spaghetti squash
approx. 15 stalks asparagus
2 tsp butter, divided
Salad:
3 cups mixed greens
1 ripe pear, peeled and sliced
1 Tbsp walnuts, lightly toasted
1 oz blue cheese, crumbled
Bottled vinaigrette dressing (I use Girard’s Champagne Dressing)
Preheat oven to 400 degrees. Carefully cut spaghetti squash in half lengthwise and remove seeds. Bake squash cut side down in a roasting pan with 1/2 cup of water for 30-35 minutes. Snap off rough ends of asparagus stalks and steam in a fry pan with a little water until crisp-tender about 5-7 minutes, season with 1 tsp butter, salt and pepper. Prepare salad with greens, pear and walnuts. Season salmon with lemon pepper. Grill salmon on a hot plate or heavy duty foil. Test squash for tenderness; it will be done when you can pierce the flesh all the way to the skin easily. Remove and let cool a little. Carefully, remove from roasting pan and using a fork, scrape the stringy, noodle-like textured squash out and into a small bowl. Add a tsp of butter, salt and pepper. Combine first 3 ingredients of salad and top each serving with 1/2 pear slices and 1/2 oz blue cheese and 2 tsp of dressing. Serve with a glass of wine and enjoy!
