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

October is National Seafood Month, a distinction proclaimed by Congress over 30 years century ago to recognize one of our nation’s oldest industries.

Government figures show that nationwide, the seafood industry puts over 250,000 people to work and contributes $60 billion to the U.S. economy each year. 

Pacific salmon, sea scallops, shrimp and lobster contributed the most to total U.S. revenues.

Check out this recipe from Seafood from Scotland as you celebrate! 

 Roasted Scottish Salmon, Spaghetti Squash  Fennel Salad, Tomato Dressing 

Recipe courtesy Chef Grant MacPherson

Yield: 4


4, 6-ounce Scottish salmon fillets
1 ea. spaghetti squash
1 ea. large fennel bulb
4 ea. parsnips
2 T lemon oil
1 pint cherry tomatoes, quartered
1 T minced shallot
1 T sherry vinegar
¼ cup extra-virgin olive oil
2 T grapeseed oil
Salt & Pepper 


  1.  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.
  2. 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.
  3. 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.
  4. Use a mandolin to thinly slice the fennel bulb. Toss with lemon oil in a bowl.
  5. 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.
  6. 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. 


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