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A couple of winters ago, I decided to make my first intentionally paleo meal. Of course I had made many before; many meals are naturally paleo and I just spent the entire summer preparing all of my own meals.
For good measure, I decided to make it fully autoimmune protocol (AIP) compliant as well, since I was planning on trying that out the following summer. (Yes, I did plan that far in advance. I couldn’t very well start AIP while studying abroad, living in a dorm, or going on a honeymoon!)
I had canned wild Alaskan salmon, but I wasn’t feeling salmon patties. And do you know how hard it is to find canned salmon recipes that are something other than patties made with egg? Seriously. If you are on AIP, you probably do, and that’s why you’re here. So that night I improvised this recipe of basil and garlic salmon over spaghetti squash with the ingredients I had. It is simple, yet delicious, and would be great with whatever type of noodle you decide to use.
This recipe is also great for those on GAPS. The canned salmon makes it Full GAPS. I know that GAPSters are often looking for simple and frugal meals to serve their families. This basil and garlic salmon does the job!
Basil and Garlic Salmon over Spaghetti Squash
I originally made this recipe for just my husband and I. Eight servings of squash served the same way gets old real fast in this household, and I only had one can of salmon. I liked the proportions of all of that, so I only used half of a spaghetti squash for the following recipe. I saved the rest for something else, like these delicious squashbrowns. (Seriously, try them some morning. Yum!) However, if your family can happily eat a whole spaghetti squash, feel free to double all of the other ingredients.
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