- 6 oz salmon
- 1 tablespoon olive oil
- 1 cup orange juice
- ½ teaspoon low-sodium soy sauce
- 2 cups spaghetti squash, roasted or steamed
- 2 tablespoons green onion, chopped
- Salt and pepper to taste
Directions:Season the salmon with salt and pepper. Heat a frying pan with the oil and brown the salmon well on both sides. Remove from the pan and use the reserve oil to cook the spaghetti squash, adding the chives. Mix in the soy sauce and orange juice and cook until tender. Serve the spaghetti squash with the salmon. Mmm, mmm, good!
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