Pesto Salmon Spaghetti Squash

Marvelous Munch
by Marvelous Munch
2 people
1 hr

This creamy Pesto Salmon Spaghetti Squash will knock your socks off. Made with cashew nuts and fresh basil, this sauce will blow you away. Lighten your typical pasta dish up and make this recipe with spaghetti squash instead. Finally, air fryer salmon, the best kept secret we have discovered since getting our air fryer. It is as if an air fryer can do no wrong, even with fish. Check out the recipe below and let us know how you like it!

Over the summer we were making pesto like crazy. It’s such a refreshing sauce to add to grilled veggies, fish, and chicken. We were craving this refreshing taste but wanted to tone it down and make it a tad bit creamier. That is where the cashews come in. Many pesto recipes like our  Pesto Salmon Skewers, call for walnuts or pecans, but when they are ground up they produce a tangier taste. Cashews, like almond product a creamier accent to the sauce. 

Tools Needed to Create

Blender/Food Processor: To quickly blend up the pesto, use a blender or food processor. 

Air Fryer: We tailored this recipe around cooking the salmon in the air fryer. Linked is the one we have and LOVE!

From our kitchen to yours, cheers!

Pesto Salmon Spaghetti Squash
Recipe details
  • 2  people
  • Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr
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Spaghetti Squash
  • 1 spaghetti squash
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp nutmeg
  • 3 garlic cloves
  • ¾ cup basil
  • 1 cup olive oil
  • ½ cup cashew nuts unsalted
  • ⅓ cup lemon juice
  • 1 tsp salt
  • ½ cup grated or shredded parmesan cheese
  • 1 lb salmon

Preheat oven to 400°, slice open the spaghetti squash and scoop out the seeds. Drizzle olive oil, salt, pepper, and nutmeg on the spaghetti squash. Place the spaghetti squash face down on a baking pan and roast for 45-50 minutes
Place all pesto ingredients into a blender and blend until smooth
Preheat airfryer to 400°. Smother both sides of the salmon in the pesto but leave a good amount aside for the spaghetti squash. Cook in air fryer for 10-12 minutes and flip half way through.
Add the rest of your pesto to a small sauce pan and whisk until heated. Remove spaghetti squash and shred up squash, pour pesto sauce on top and finally add the salmon to serve!
Marvelous Munch
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  • TheSeamstress TheSeamstress on Feb 08, 2021

    I never thought of putting pesto on salmon. I always grow basil in the summer and make and freeze pesto. I also recently cooked some spaghetti squash but being alone couldn't eat it all so froze some cooked. I will definitely give this a go

    • See 1 previous
    • TheSeamstress TheSeamstress on Feb 09, 2021

      Well I already have my pesto made with pine nuts and in the freezer but I always have a stock of raw cashews on hand for making granola so perhaps this summer's basil can be made that way

  • Lil Bling Lil Bling on Feb 14, 2021

    This sounds fabulous. I can’t wait to try it.