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Lemon Beurre Blanc is a perfect counterpart to the sweetness of the Salmon and Spaghetti squash. Perfect for a quick weeknight meal. Low in carbs and high in flavor, this is a MUST TRY main course recipe your whole family will enjoy!
Not only am I exited to share this recipe forOven Baked Salmon Asparagus & Spaghetti Squash with Lemon Beurre Blanc because it’s a delicious low-carb meal, but I alsobecause it sounds super fancy.While a Lemon Beurre Blanc Sauce may sound intimidating, rest assured it’s super easy and you will quickly be obsessed, just like me!
And it’s one of those everything including protein gets piled up on a dish, plate or in bowls kinda meal.
The Best way to cook Spaghetti Squash
It might have taken me a little longer than idea, with more failed attempts that I care to admit but I did finally figure out the best way to cook spaghetti squash. Trial and error for the win, right?!?!
What makes spaghetti squash a wonderful substitution for pasta or noodle is having it perfectly cooked while still getting all those lovely long strands to stay stringy and not a mushy mess of flesh!
By cutting your spaghetti squash cross ways vs long ways, you keep the long strings that grow in a circle! And as an added bonus the cross section cuts cook faster than larger pieces!
The main struggle is always safely cutting through the thick tough rind of the spaghetti squash. Make sure you are starting out with a sharp knife. I typically leave that part up to my husband becuase he’s stronger that I am!
Drizzle your spaghetti sqush with olive oil and season with salt and pepper. Bake your cross sections (seeds removed) at 400F for 30-45 mintues on a parchment lined baking tray.
The cooking time depends on how thick/large your spaghetti squash slices are. Use a fork to gently check for doneness and shred it into perfect strings, ie fork tender.
You can make it ahead of time and keep in the refrigerator for up to 2 days in advance. Heating gently in a skillet or the microwave prior to serving. If making ahead, I suggest leaving your squash al dente to avoid over cooking when you reheat it.
How to Bake Salmon Filets
After your spaghetti squash is done, increase oven to 425F and line a baking pan with parchment paper.
Arrange salmon fillets skin side down, season with salt and pepper and drizzle the tops with olive oil. Bake uncovered at 425 for 10 minutes. Let the salmon be salmon, you don’t need fancy seasonings when you are going to drizzle it with a delicous sauce!
While salmon is baking, make your Lemon Beurre Blanc Sauce (see below).
After baking your salmon for 10 minutes, add fresh or frozen asparagus (drizzle with olive oil and seasoned with S&P) and bake for an additional 5+ minutes or until both the salmon and asparagus are cooked all the way through. Which again, depends on the thickness of your salmon filets!
Serve Salmon and Asparagus on top of a bed of cooked Spaghetti Squash. Drizzle with Lemon Beurre Blanc Sauce.
What is Lemon Beurre Blanc Sauce?
Beurre blanc is literally translated from French as “white butter” — is a hot emulsifiedbuttersaucemade with areductionofvinegarand/orwhite wineand shallotsinto which cold, whole butter is slowly whiskedin. (Similar tohollandaise sauce)
To kick up the flavor even more, I like to addin fresh squeezed lemon!
Lemon Beurre Blanc Sauce Ingredients
Although it sounds fancy and tastes amazing, there is nothing unique about the ingredients in this sauce!
- shallots, finely chopped (can sub garlic, if desired)
- lemon, juiced
- dry white wine
- Heavy Cream
- Butter
How to make Lemon Beurre Blanc Sauce
in a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the butter, one piece at a time (whisking constantly). Season with sea salt to taste. Remove from heat and cover with a lid to keep warm until ready to serve. *
This sauce is addictively delicous, you’ll want to eat it like a bowl of soup!!
Substitutions
- If you can’t find shallots, feel free to sub garlic instead
- Instead of spaghetti squash, you can use a vegetable noodle instead. Zucchini and butternut squash noodles are both a great substitite!
- In a hurry and don’t want to make the Beurre Blanc, use jarred pesto instead! It’s wonderful paired with salmon and spaghetti squash!
- Don’t like asaparags, feel free to use your favorite green veggie instead I suggest a spinach sauté or steamed broccoli.
Want More Salmon Recipes? Try these:
- Garlic Parmesan Baked Keto Salmon Recipe
- Instant Pot Smoked Salmon Frittata
- {5 Minute} Pressure Cooker Salmon and Rice Pilaf
Oven Baked Salmon & Spaghetti Squash with Lemon Beurre Blanc
Lemon Beurre Blanc is a perfect counterpart to the sweetness of the Salmon and Spaghetti quash. Perfect for a quick weeknight meal. Low in carbs and high in flavor, this is a MUST TRY main course recipe your whole family will enjoy!
Print Pin
Prep Time: 5 minutes minutes
Cook Time: 1 hour hour
Servings: 2 servings
Ingredients
- 2 4-6 ounce wild caught salmon filet
- Sea Salt
- Black Pepper
- fresh or frozen Asparagus
- Spaghetti Squash
Lemon Beurre Blanc Sauce
- 1/4 cup shallots, finely chopped
- 1 large lemon, juiced
- 1/4 cup dry white wine
- 1/2 cup Heavy Cream
- 1/2 cup Butter (or ghee) cut into 8-1 inch pieces
Instructions
Drizzle your spaghetti sqush with olive oil and season with salt and pepper. Bake your cross sections (seeds removed) at 400F for 30-45 mintues on a parchment lined baking tray.
The cooking time depends on how thick/large your spaghetti squash slices are. Use a fork to gently check for doneness and shred it into perfect strings, ie fork tender.
You can make it ahead of time and keep in the refrigerator for up to 2 days in advance. Heating gently in a skillet or the microwave prior to serving. If making ahead, I suggest leaving your squash al dente to avoid over cooking when you reheat it.
Preheat oven to 425F and line a baking pan with parchment paper.
Line a baking sheet with parchment paper. Arrange salmon skin-side-down, season with salt and pepper and drizzle the tops with olive oil. Bake uncovered at 425 for 10 minutes.
While salmon is baking, make your Lemon Beurre Blanc Sauce.
In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the butter, one piece at a time (whisking constantly). Season with sea salt to taste. Remove from heat and cover with a lid to keep warm until ready to serve. *
After baking your salmon for 10 minutes, add fresh or frozen asparagus (drizzle with olive oil and seasoned with S&P) and bake for an additional 5+ minutes or until both the salmon and asparagus are cooked.
Serve Salmon and Asparagus on top of a bed of cooked Spaghetti Squash. Drizzle with Lemon Beurre Blanc Sauce.
Notes
*sauce may be strained using a fine mesh strainer to remove chunks of shallots if desired.
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!
