Nick is taking you on a flavor-packed journey with pan-seared salmon with herb spaghetti squash and hazelnut gremolata! Get ready to elevate your home-cooking game and impress your friends and family with this gourmet delight.

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Ingredients:
Salmon Filets-4
Spaghetti Squash-1
Canola Oil
Chives-1 bunch
Parsley-1 bunch
Pea Tendrils-1 container
Shelled Hazelnuts-Small handful
Salt-for seasoning
Pepper
Lemon Oil

Directions:
First cut spaghetti squash in half and remove the seeds with a spoon. Lay spaghetti squash flesh side down and season with canola oil until it glistens. Bake spaghetti squash at a preheated 400-degree oven for 20-25 mins or until flesh is soft enough to be pierced with a knife. Turn squashes flesh side up and leave to cool. Chop chives and once the squash is cool enough stir in chopped chives and a good pinch of salt to brighten up the spaghetti squash. After the squash is removed toast the hazelnuts at 400 degrees for 5-6 minutes until fragrant. Remove to cool. Give the hazelnuts a rough chop and set aside. Next rinse parsley with cold water in a mesh strainer to remove any sand particles. Place Parsley (stem and all) into a blender with 1/4 cup of canola oil and blend until smooth. Next season the gremolata with a pinch of salt and pepper. Add the hazelnuts and a Tablespoon of lemon oil to freshen up the sauce. Once seasoned to your liking place in refrigerator. Grab your best non-stick pan and put enough oil to pan fry the salmon until golden brown on one side. Sear two at a time without crowding the pan. Place on seasoned baking sheet seared side facing down and bake at 400 degrees for 7-10 minutes or until salmon reaches the internal temperature of 135 degrees. Remove salmon from oven and now its time to plate. Take the seasoned spaghetti squash and make a pile in the center of the plate. Next take a spoonful of the gremolata and spoon around the spaghetti squash. Next take the finished salmon filet and place it on top of the spaghetti squash. Season cooked salmon filet with a pinch of salt. Garnish with a few pea tendrils and a few drops of lemon oil. Enjoy!