Recipe Friday: Roasted Scottish Salmon, Spaghetti Squash Fennel Salad, Tomato Dressing

 Preheat the oven to 350°F. Cut the spaghetti squash in half and remove the seeds. Place the cut squash onto a foil lined sheet tray and bake for 40 minutes, until fork tender. When cooked, use a fork to carefully pull the flesh away from the skin.

Peel and cut the parsnips into 5-inch batons that are ½-inch thick. Spread the cut parsnips onto a parchment lined sheet tray, drizzle with oil and roast for 15 minutes at 450°F.

Cut a handful of fennel fronds and spread them on a silicon mat lined sheet tray. Lay another silicone mat directly over, followed by a sheet tray. Bake for 30 minutes at 350°F then remove the trays and let cool. Remove the top tray then carefully remove the top silicone mat. The fronds should be dry and brittle.

Use a mandolin to thinly slice the fennel bulb. Toss with lemon oil in a bowl.

Combine the sliced tomatoes, shallot, vinegar and extra-virgin olive oil in a bowl. Season with salt and pepper. Let rest for 15 minutes before using.

Season the salmon with salt and pepper. Heat the grapeseed oil in a nonstick pan. Gently place the salmon into the pan, lightly pressing so it all makes contact with the pan. Cook for 4 minutes, without moving. Using a fish spatula, carefully flip the fillets and cook for another 4 minutes. The fish should have formed a light golden-brown crust on both sides. Remove from the heat and pat on a paper towel lined plate.