Name: Roasted Salmon with Spaghetti-Squash Salad
Yield: 4
Ingredients: One 3 1/2-pound spaghetti squash -; 2 tbsp. vegetable oil -; 2 tbsp. fresh lime juice -; 2 tbsp. fresh orange juice -; 2 small garlic cloves -; 1 small red chile -; 1/2 tsp. finely grated orange zest -; 1/4 tsp. finely grated lime zest -; Salt and freshly ground pepper -; 1 1/2 lb. skinless center-cut salmon fillet -; 2 large kirby cucumbers -; 2 tbsp. shredded mint -

Roasted Salmon with Spaghetti-Squash Salad

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Ingredients for - Roasted Salmon with Spaghetti-Squash Salad

1. One 3 1/2-pound spaghetti squash -

2. 2 tbsp. vegetable oil -

3. 2 tbsp. fresh lime juice -

4. 2 tbsp. fresh orange juice -

5. 2 small garlic cloves -

6. 1 small red chile -

7. 1/2 tsp. finely grated orange zest -

8. 1/4 tsp. finely grated lime zest -

9. Salt and freshly ground pepper -

10. 1 1/2 lb. skinless center-cut salmon fillet -

11. 2 large kirby cucumbers -

12. 2 tbsp. shredded mint -

How to cook deliciously - Roasted Salmon with Spaghetti-Squash Salad

1. Stage

Preheat the oven to 500°F. In a large pot of boiling salted water, cook the squash until al dente, about 12 minutes.

2. Stage

Meanwhile, combine the 2 tablespoons of oil with the lime and orange juices, garlic, chile and orange and lime zests. Season with salt and pepper.

3. Stage

Carefully transfer the squash halves to a large bowl and let cool. Using a fork and starting at 1 end of each piece of squash, scrape up and separate the strands. Pat dry with paper towels.

4. Stage

Spread the salmon slices on a rimmed baking sheet. Brush lightly with oil and season with salt and pepper. Roast the salmon for about 3 minutes, or until barely cooked through.

5. Stage

In a medium bowl, toss the cucumbers, mint and dressing with the squash strands. Mound the salad on plates, top with the salmon and serve.