Broccoli Breadcrumb Baked Salmon with Butternut Squash Noodles

During the wintertime, eating big comforting bowls of pasta keeps us warm. Unfortunately, pasta isn’t the lightest of dishes and can leave us feeling bloated and full. Thankfully, eating vegetable noodles gives us the same texture of pasta for a quarter of the calories and carbs! Plus, eating veggie noodles is more nutritious, flavorful and gluten-free. Using a spiralizer (a tool that turns vegetables into noodle-like ribbons), vegetable noodles can be made quickly to mimic regular wheat noodles. This New Year, build vegetable noodles into your diet to keep up with those resolutions and start your 2014 off on a healthy note!

Broccoli Breadcrumb Baked Salmon with Butternut Squash Noodles Recipe

This recipe uses the KitchenAid® Food Chopper to make healthy broccoli breadcrumbs that pair wonderfully with these beautiful butternut squash noodles. This kitchen tool offers a chop and grind function that helps break up vegetables and slices of bread to pulse the perfect texture.

Broccoli Breadcrumb Baked Salmon with Butternut Squash Noodles Recipe

Using seasonal vegetables to create noodles allows us to enjoy their flavors in a completely new way. During the winter, take advantage of winter vegetables such as beets, sweet potatoes, butternut squash and carrots, which can be turned into delicious noodle dishes. During the summer, zucchinis are the perfect vegetable to use. Paired with the right sauce, vegetable noodles take the place of regular wheat pasta and offer carb lovers to enjoy pasta without the guilt! The KitchenAid® Food Chopper can effortlessly create those perfect sauces and breadcrumbs that accompany veggie noodles. The options are limitless when you have a KitchenAid® Food Chopper and a bowl of veggie noodles!

Broccoli Breadcrumb Baked Salmon with Butternut Squash Noodles Recipe

Preheat the oven to 400 degrees.

Prepare your butternut squash to be spiralized. First, slice off the bottom, which is the most bulbous part of the squash. Using the body of the squash, slice off the top. Peel the squash completely. Then, chop it in half. Load each half of the squash into a spiralizer and spiralize each one, using the blade with the smallest triangles.

Take the butternut squash noodles and spread them out on a baking tray. Drizzle lightly with olive oil, season with salt and pepper and set aside.

In a baking tray, lay out the broccoli. Drizzle with olive oil and season with salt, pepper, and garlic powder. Mix to combine and roast in the oven for 15 minutes. When done, set aside.

While the broccoli is roasting, prepare your breadcrumbs. First, place the whole wheat English muffin into the KitchenAid® Food Chopper. Pulse until breadcrumbs. Pour the breadcrumbs into a large skillet over medium heat and cook until toasted, about 3 minutes. Set aside in a bowl.

Broccoli Breadcrumb Baked Salmon with Butternut Squash Noodles Recipe

In the same KitchenAid® Food Chopper, place in your roasted broccoli. Pulse until no big chunks remain.

Broccoli Breadcrumb Baked Salmon with Butternut Squash Noodles Recipe

Pour the broccoli bits into the bowl of breadcrumbs. Add in the grated Parmesan cheese and stir to combine. Set aside.

Broccoli Breadcrumb Baked Salmon with Butternut Squash Noodles Recipe

Coat a baking tray with cooking spray. Place down the three salmon portions, equally spaced apart. With a knife, spread 2 teaspoons of dijon mustard over the top of each salmon portion. Then, take the breadcrumb mixture and pack on top of each salmon, using about 1/3 cup of breadcrumbs.

Broccoli Breadcrumb Baked Salmon with Butternut Squash Noodles Recipe

Broccoli Breadcrumb Baked Salmon with Butternut Squash Noodles Recipe

Bake the salmon in the oven for 15 minutes. Five minutes after the salmon has been baking, add in the tray of butternut squash noodles. Bake the squash noodles for 7 minutes.

Broccoli Breadcrumb Baked Salmon with Butternut Squash Noodles Recipe

When the noodles are done, remove them from the oven, mix with 3 tablespoons of grated Parmesan cheese and plate into three bowls evenly. Top each bowl with a salmon filet. Garnish with additional breadcrumbs. Enjoy!

Broccoli Breadcrumb Baked Salmon with Butternut Squash Noodles Recipe

 

Broccoli Breadcrumb Baked Salmon with Butternut Squash Noodles

Makes 3 servings

INGREDIENTS

1 butternut squash

3 (3oz) skinless salmon portions

6 teaspoons country dijon mustard

3 tablespoons grated Parmesan cheese

For the breadcrumbs

1 1/2 cups broccoli florets, stems completely removed

Olive oil to drizzle

Salt and pepper, to taste

1 teaspoon garlic powder

1 whole wheat English muffin

1/4 cup grated Parmesan cheese

DIRECTIONS

Preheat the oven to 400 degrees.

Prepare your butternut squash to be spiralized. First, slice off the bottom, which is the most bulbous part of the squash. Using the body of the squash, slice off the top. Peel the squash completely. Then, chop it in half. Load each half of the squash into a spiralizer and spiralize each one, using the blade with the smallest triangles.

Take the butternut squash noodles and spread them out on a baking tray. Drizzle lightly with olive oil, season with salt and pepper and set aside.

In a baking tray, lay out the broccoli. Drizzle with olive oil and season with salt, pepper, and garlic powder. Mix to combine and roast in the oven for 15 minutes. When done, set aside.

While the broccoli is roasting, prepare your breadcrumbs. First, place the whole wheat English muffin into the KitchenAid® Food Chopper. Pulse until breadcrumbs. Pour the breadcrumbs into a large skillet over medium heat and cook until toasted, about 3 minutes. Set aside in a bowl.

In the same KitchenAid® Food Chopper, place in your roasted broccoli. Pulse until no big chunks remain.

Pour the broccoli bits into the bowl of breadcrumbs. Add in the grated Parmesan cheese and stir to combine. Set aside.

Coat a baking tray with cooking spray. Place down the three salmon portions, equally spaced apart. With a knife, spread 2 teaspoons of dijon mustard over the top of each salmon portion. Then, take the breadcrumb mixture and pack on top of each salmon, using about 1/3 cup of breadcrumbs.

Bake the salmon in the oven for 15 minutes. Five minutes after the salmon has been baking, add in the tray of butternut squash noodles. Bake the squash noodles for 7 minutes.

When the noodles are done, remove them from the oven, mix with 3 tablespoons of grated Parmesan cheese and plate into three bowls evenly. Top each bowl with a salmon filet. Garnish with additional breadcrumbs. Enjoy!

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

FEATURED PRODUCTS

The KitchenAid® 3.5-Cup Food Chopper is compact and convenient for everyday use in the kitchen. The 2-Speed, one-touch operation (CHOP/PUREE) precisely chops or purees and is ideal for creating a delicious pico de gallo or creamy, smooth hummus. Learn More

KitchenAid® 3.5 Cup Food Chopper

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