Recipes - to your health

Broiled Salmon over Spaghetti Squash Salad



  • Salmon 6 4-oz salmon fillets OR 1½ lb. fillet, skin removed
  • Juice of 1 lemon
  • ¼ teaspoon garlic powder
  • ¼ teaspoon minced onion flakes
  • Salt and pepper
  • Fresh dill


Preheat oven to broil. Squeeze lemon juice over salmon and season to taste. Broil for 12-14 minutes.

Note: if you are making this on yom tov, and have your oven set to a lower temperature, you can bake this fish for about 25 minutes but the results will be less crispy, but will still taste great.

Spaghetti Squash Salad



Preheat oven to 375. Cut spaghetti squash in half and remove seeds. Place squash halves face down on a baking sheet lined with parchment paper. Bake 35 minutes. Remove from oven and let sit 5 minutes. Flip squash halves over and allow to cool completely. Use a fork to create spaghetti like strands from the flesh of the squash. It is important that you do not refrigerate the squash before this step is done.

Add vegetables, dressing and pickle juice, and toss to combine.

It’s a recipe for success.

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