While I was perusing a cookbook recently (as I am wont to do), a salmon piccata recipe caught my eye. Not only had I never made salmon piccata, I don’t think I had ever even heard of it. Reading through the ingredients, I immediately knew it was a recipe I wanted to recreate using water-based cooking.
I hesitate to call this recipe “salmon piccata,” since the method is quite different from the traditional dish, but the inspiration is there. And, true to Healthified form, I’ve made it super simple (you’re welcome). In just a few easy steps, you’ll have a piccata-style meal that’s flavorful, nourishing, and more gut-friendly, especially if your digestion can’t tolerate a butter-garlic sauce.
This lightened-up version swaps the heavy butter and oil for a creamy, water-based sauce made with broth and Greek yogurt. Served over spaghetti squash instead of pasta, it feels both elegant and easy, the perfect balance of bright lemon, briny capers, and tender steamed salmon. Proof that comfort food can still be simple and soothing on digestion.
Why You’ll Love This Recipe
Light yet satisfying. All the flavor of traditional piccata without the heaviness of cream or butter.
Water-based cooking method. No oil needed, which makes it easier on digestion and naturally lower in fat.
High in protein and nutrients. Salmon provides omega-3s while spaghetti squash adds fiber and subtle sweetness.
Creamy, balanced sauce. Greek yogurt and broth create a rich texture that feels indulgent yet wholesome.
Perfect meal prep recipe. Roast the spaghetti squash in advance for a quick, weeknight dinner.
Healthified Notes
Dairy-free option: Substitute coconut yogurt for the Greek yogurt.
Batch prep: Roast the spaghetti squash and steam the salmon ahead of time for quick assembly later.
Vegetarian variation: Try this same sauce over chickpeas or white beans instead of salmon.
Spaghetti Squash & Salmon Bowls with Piccata Sauce {Gluten-Free, Dairy-Free Option}
Equipment
- Steamer basket or pot optional
- Large skillet
Ingredients
For the bowls
- 1 medium spaghetti squash
- 2 6-ounce salmon filets
- Fresh chopped parsley for garnish
For the sauce
- ½ cup chicken or vegetable broth
- ¼ cup Greek yogurt plain, full-fat works best
- 2 cloves garlic minced
- Juice of ½ lemon about 2 tablespoons
- 2 tablespoons capers + 1 tablespoon of the brine plus more capers for garnish if desired
- 1 teaspoon Dijon mustard optional but adds depth
- ¼ teaspoon sea salt plus more to taste
Instructions
- Cook the spaghetti squash. Preheat your oven to 400°F. Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a parchment-lined baking sheet. Roast for 35 to 40 minutes, or until tender. Once cool enough to handle, use a fork to scrape the strands into a bowl. Set aside.
- Steam or poach the salmon. In a large pot fitted with a steamer basket or in a steamer pot, add a few inches of water and bring to a boil. Steam the salmon for 10 to 12 minutes, or until the internal temperature reaches 145 degrees F. Otherwise, cook the salmon according to your preference (bake or pan sear).
- Make the piccata sauce. In a mini blender or food processor, combine the broth, Greek yogurt, garlic, lemon juice, capers, mustard, and sea salt. Process until creamy. You can also whisk the ingredients by hand.
- In a large skillet, add the cooked spaghetti squash and pour in the sauce (reserve a couple of tablespoons to finish if desired). Stir until the squash is coated in the sauce. Transfer the squash to a bowl and top with salmon. Pour more sauce over the salmon if desired. Top with additional capers and fresh chopped parsley. Serve warm.
