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A couple of winters ago, I decided to make my first intentionally paleo meal. Of course I had made many before; many meals are naturally paleo and I just spent the entire summer preparing all of my own meals.

For good measure, I decided to make it fully autoimmune protocol (AIP) compliant as well, since I was planning on trying that out the following summer. (Yes, I did plan that far in advance. I couldn’t very well start AIP while studying abroad, living in a dorm, or going on a honeymoon!)

I had canned wild Alaskan salmon, but I wasn’t feeling salmon patties. And do you know how hard it is to find canned salmon recipes that are something other than patties made with egg? Seriously. If you are on AIP, you probably do, and that’s why you’re here. So that night I improvised this recipe of basil and garlic salmon over spaghetti squash with the ingredients I had. It is simple, yet delicious, and would be great with whatever type of noodle you decide to use.

This recipe is also great for those on GAPS. The canned salmon makes it Full GAPS. I know that GAPSters are often looking for simple and frugal meals to serve their families. This basil and garlic salmon does the job!

Basil and Garlic Salmon over Spaghetti Squash

I originally made this recipe for just my husband and I. Eight servings of squash served the same way gets old real fast in this household, and I only had one can of salmon. I liked the proportions of all of that, so I only used half of a spaghetti squash for the following recipe. I saved the rest for something else, like these delicious squashbrowns. (Seriously, try them some morning. Yum!)  However, if your family can happily eat a whole spaghetti squash, feel free to double all of the other ingredients.

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Yum

Basil and Garlic Salmon over Spaghetti Squash

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: 4 servings

Simple and delicious, this dish is easy to throw together and is great as leftovers.

Ingredients

• 1 spaghetti squash
• 1-14 oz can or 2-6 oz cans of salmon
• 1 cup chopped basil
• 5 cloves garlic, minced
• 2 tbsp cooking fat
• 1 tbsp fresh squeezed lemon juice (optional)

Instructions

1. Preheat oven to 375.
2. Puncture spaghetti squash multiple times with a fork and bake for 1 hour. Remove from oven and allow to cool.
3. While squash is cooling, melt cooking fat in a frying pan over medium heat and saute garlic for about 5 minutes.
4. Strain the garlic, reserving the cooking fat and returning it to the pan.
5. Drain the salmon, mash it up, and warm in pan with fat over low heat.
6. When squash has cooled enough to comfortably hold, cut in half. Remove seeds and "guts" and scrap "noodles" out with a fork.
7. Toss half of the squash noodles with basil and garlic. (store the other half in the fridge for another recipe)
8. Add salmon. Pour/squeeze lemon juice over the top if desired. Enjoy!

Notes

Variation: Any type of noodle, traditional or vegetable, will work well with this recipe.

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Shared on AIP Recipe Roundtable and Allergy Free Wednesdays.

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