Roasted Scottish Salmon with Spaghetti Squash and Fennel Salad

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