Preheat your oven to 400°F (200°C). Season the skin-on salmon fillets with olive oil, salt, black pepper, and cinnamon. Place them skin-side down on a baking sheet lined with parchment paper.

Bake the Salmon

Bake the salmon in the preheated oven for 12-15 minutes or until cooked through.

Cinnamon Spaghetti Squash

Prepare the Spaghetti Squash

Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil, sprinkle with salt and cinnamon.

Roast the Squash

Place the squash cut-side down on a baking sheet and roast for 30-35 minutes until tender. Once cooked, scrape the insides with a fork to create spaghetti-like strands.

Spinach & Pecan Pesto Cream

Make the Pesto

In a food processor, combine fresh spinach, pecans, Parmesan cheese, garlic, olive oil, salt, and black pepper. Blend until smooth.

Creamify the Pesto

Transfer the pesto to a saucepan and heat gently over low heat to warm it through. Add a splash of water if it becomes too thick.

Pecan Tuille

Prepare the Tuille Mixture

In a mixing bowl, whisk together egg whites, powdered sugar, and vanilla extract until well combined. Fold in the chopped pecans.

Bake the Tuille

Spoon small amounts of the mixture onto a baking sheet lined with parchment paper and spread them thinly. Bake at 350°F (175°C) for about 10-12 minutes until golden. Let cool before removing from the sheet.

Assembly

Plate the Dish

On a plate, create a bed of cinnamon spaghetti squash, top with the salmon fillet, drizzle with spinach & pecan pesto cream, and garnish with pomegranate seeds and pecan tuilles.