Don’t let the ingredient list fool you—this meal is all smoke and mirrors (in the best way). Roasted spaghetti squash, crispy Dijon-crusted salmon, and a bright salad come together to look fancy, taste incredible, and require barely any effort. Weeknight dinner? Nailed it.
Dijon-Crusted Salmon with Spaghetti Squash & Arugula
Rated 5.0 stars by 1 users
Category
Seafood
Servings
2
Prep Time
15 minutes
Cook Time
45/20 minutes
This is one of those dinners that makes you look like you really have it together, but it’s secretly just smart layering.
The spaghetti squash can be roasted days in advance, so when it’s go time, all you’re doing is baking salmon and tossing greens. The buttery, cheesy squash sets the stage; the Dijon and panko crust brings the crunch; and the salad keeps things light enough that you can absolutely have dessert. Bonus points if you add nutritional yeast to the breadcrumb mix—it gives everything a rich, almost nutty depth that’ll make people wonder what your “secret ingredient” is. Impressively easy, shockingly delicious, and very Moxie.
Ingredients
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1 large spaghetti squash
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2-3 T olive oil
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1 T Moxie Flavor Bomb Seasoning
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¼ C parsley, chopped
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¼ C Parmesan cheese, grated
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1-2 T butter
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1 16 oz. Salmon fillet
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2 tsp Moxie Flavor Bomb Seasoning
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¼ C mayonnaise
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2 T Dijon Mustard
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¼ C panko breadcrumbs
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2 T nutritional yeast (optional)
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2 T Moxie Mediterranean Seasoning
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2 T olive oil
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1 C arugula, washed & dried
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2-3 T of your favorite salad dressing
For the Spaghetti Squash:
For the Dijon-Crusted Salmon:
For the arugula salad:
Directions
Roasting & Flavoring the Spaghetti Squash:
Preheat oven to 400º F with rack in the lower third.
Cut squash in half and remove seeds. Discard seeds.
Rub both squash halves all over with olive oil. Sprinkle the inside liberally with Moxie Flavor Bomb Seasoning.
Place squash cut-side down on a lined and greased baking tray. Bake for 35-45 minutes until you can pierce the squash with a fork.
Using a fork, scrap the inside of the squash away from the skin. This will look like strands of spaghetti!
You can serve right away, or you can roast the squash 1-3 days ahead of time to make the rest of the meal a breeze!
If you made your squash ahead, place in a glass bowl and microwave on High for 2-3 minutes.
To the warm bowl of squash, add parsley, butter and parmesan cheese. Mix until all ingredients are well incorporated.
Preparing the Crust & Baking the Salmon:
Preheat oven to 400ºF with rack in the upper third.
In a small bowl, mix mayonnaise and Dijon mustard.
In another small bowl, mix breadcrumbs, nutritional yeast (optional), and Moxie Mediterranean Seasoning. Drizzle in olive oil until mixture has the consistency of slightly wet sand. Season to taste with Moxie Flavor Bomb Seasoning.
Place salmon fillet skin-side down on baking tray lined with aluminum foil prepared with cooking spray.
Sprinkle Moxie Flavor Bomb Seasoning all over salmon.
Spread half of the mayo-mustard mixture over all exposed sides of the salmon. (Save the other half for serving)
Press breadcrumb mixture onto the salmon to create an even coating.
Bake salmon for 12-18 minutes until cooked through to desired doneness. Cooking time may vary depending on the size & thickness of your fillet.
Assembling the Plate:
Add salad dressing to arugula and mix until well coated. Place on your plate.
Next to the arugula salad, place you flavored spaghetti squash mixture.
Cut salmon fillet into portions and place on plate. Use your reserved Dijonnaise as a dipping sauce. Voila! Dinner is done!