Roasted Scottish Salmon with Spaghetti Squash and Fennel Salad

Menu PartEntree
Scottish salmon

Chef Grant MacPherson

New Realm Brewing Company


Chef Grant MacPherson pairs salmon with spaghetti squash, parsnips and fennel salad for a complete meal on a plate. Salmon is a versatile and heart-healthy fish, and the vegetables take build on its health halo and take the presentation up a notch.


1 spaghetti squash

4 parsnips

1 large fennel bulb

2 tbsp. olive oil with lemon

1 pt. cherry tomatoes, quartered

1 tbsp. minced shallots

1 tbsp. sherry vinegar

¼ cup extra virgin olive oil

2 tbsp. grapeseed oil

Salt and pepper, to taste

4 Scottish salmon fillets (6 oz. each)


1. Preheat oven to 350 F. Cut spaghetti squash in half and remove seeds. Place cut squash onto a foil-lined sheet tray and bake 40 minutes or until fork tender. When cooked, use a fork to carefully pull flesh away from skin.

2. Increase oven temperature to 450 F. Peel and cut parsnips into 5-inch batons, ½-inch in thickness. Spread cut parsnips onto a parchment lined sheet tray, drizzle with oil and roast 15 minutes.

3. Reduce oven temperature to 350 F. Cut a handful of fennel fronds and spread on a silicon mat-lined sheet tray. Lay another silicone mat directly over, followed by a sheet tray. Bake 30 minutes; remove trays and let cool. Remove top tray, then carefully remove top silicone mat. The fronds should be dry and brittle.

4. With a mandolin, thinly slice fennel bulb and place in medium bowl; toss with lemon oil. In another bowl, combine tomatoes, shallots, vinegar and extra-virgin olive oil; season with salt and pepper. Let rest for 15 minutes before using.

5. Season salmon fillets with salt and pepper. Heat grapeseed oil in large, nonstick saute pan over medium-high heat. Gently place salmon into pan, lightly pressing so it makes contact with pan. Cook salmon 4 minutes, without moving.

6. Using a fish spatula, carefully flip fillets and cook another 4 minutes. The fish should have formed a light golden-brown crust on both sides. Remove from heat and place on paper-towel lined plate.

7. To serve, evenly distribute roasted spaghetti squash down the middle of each plate. Add 5 to 6 parsnip batons and spoon ¼ cup of tomato mixture around plate. Place a salmon fillet on each mound of squash and parsnips; top with a small handful of the dressed fennel. Garnish with dried fennel fronds.

Photo courtesy of Seafood from Scotland


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