Paleo Pan-Seared Salmon Pasta

This quick and easy Paleo Pan-Seared Salmon Pasta is made with capers, salmon, and spaghetti squash for a decadent meal perfect for date night IN! |

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Paleo Pan-Seared Salmon Pasta is made with spaghetti squash, salmon, capers, tomatoes, and oregano! It’s ready in under an hour, and you can work on a few steps at once to save time! It’s the perfect meal for date night IN! {Paleo}


  • 1 spaghetti squash
  • 2 wild caught salmon fillets
  • Olive oil
  • 1/4 teaspoon sea salt
  • 1 tomato, diced
  • 2 tablespoons capers
  • 23 tablespoons fresh oregano leaves
  • Coarse black pepper


  1. Set the oven to 350 degrees. Poke several holes or make several shallow slices all around the spaghetti squash. Place it on a plate and microwave it on medium to high temp for about 5 minutes. I check every 60 to 90 seconds and make a point to rotate the squash so it warms evenly.
  2. Prepare the squash for baking by adding enough olive oil to coat the bottom of a 9×13 baking dish. When the spaghetti squash is softened, carefully slice it in half, drizzle the insides of the halves with more olive oil, and place the halves face down in the dish. Bake for 25-35 minutes or until you can flake the squash with a fork and strands of “spaghetti” form.
  3. While the spaghetti squash is baking, pour enough olive oil into a skillet to coat the bottom and add the sea salt. Set to a MEDIUM-HIGH heat. Once the skillet is hot, add the salmon fillets skin side DOWN. Sear for about 8-9 minutes, flipping the fillets over halfway through the cooking process. If the fillets are thick, cook another minute on each side.
  4. Once the fillets are cooked through, pull them apart with two forks and set aside. When the spaghetti squash and fillets are done, scoop the spaghetti noodles out of the squash using a fork, and place them in a large serving bowl. Add the flaked salmon, tomato, capers, and oregano. Garnish with coarse black pepper.
  5. For best results, serve immediately and consume leftovers within about 24 hours.


  • You can also use dried oregano in place of (or in addition to) fresh oregano.
  • Make sure the fillets are fully thawed if working with frozen, and pat them dry before adding them to the skillet.
  • Just like regular pasta, you can control the doneness of your spaghetti squash noodles (or spoodles, as I like to call them). For al dente spoodles, cook for about 25 minutes. For softer spoodles, cook 35-45 minutes.