Preheat the oven and roast the spaghetti squash: halve the squash, remove seeds, and place cut-side down on a baking sheet. Roast until tender and the flesh separates into strands; follow your usual method (about 40–60 minutes depending on size). Prepare the pesto while the squash cooks.
When the squash is about 10 minutes from done, heat 1 teaspoon avocado oil in a large skillet over medium heat.
Add the chopped carrots and broccoli to the skillet, stir, then cover and cook, stirring occasionally, until vegetables are tender-crisp, about 5–8 minutes.
Add the baby spinach, cover, and cook until wilted, about 2 minutes; remove from heat.
When the roasted spaghetti squash is cool enough to handle, use a fork to scrape out the strands and add them to the skillet with the sautéed vegetables. Stir in the pesto and 1/2 teaspoon sea salt, taste, and adjust seasoning if needed.
Prepare the salmon for broiling: place the fillet in a lightly oiled casserole dish or baking sheet. Drizzle with the remaining 1 teaspoon avocado oil and rub to coat. Sprinkle evenly with paprika, ground ginger, and a pinch of sea salt.
Broil the salmon on the second-highest rack for 10–15 minutes, depending on thickness, until the top is golden and the fish flakes with a fork. Let the salmon rest 5 minutes, then cut into serving pieces.
Divide the pesto spaghetti squash and vegetables between 2–3 bowls, top with the broiled salmon pieces, and serve immediately.
