Creamy Salmon Sweet Potato Noodle Bowls
I’ve always been very skeptical of getting a spiralizer. It just seemed like another kitchen gadget that you end up storing away and never using. But….I got a handheld one last weekend, and so far, I really am happy with it! I’m (semi) doing Whole30 this month to feel better after the holidays, which called for some fun experimenting in the kitchen. (More thoughts on Whole30 to come.)
Last weekend, I made Shrimp with Romesco Sauce and Zucchini Noodles, which was the reason I got the spiralizer to begin with. But since I had such much fun with it, I decided to try another recipe.
This recipe included spiralizing sweet potatoes, which let me tell you was no easy feat. I almost worked up a sweat and only spiralized two potatoes, and I now understand why people have big attachments that they use instead of handheld units. It took me about 10 minutes to peel and spiralize two potatoes, but I definitely got better at it as I went and it was totally worth it! They were DELISH!
There wasn’t a ton of prep to do for this recipe outside of spiralizing the sweet potatoes. I chopped some onion, diced bacon, chopped and washed the kale, and gathered the rest of the ingredients. The best part is that the sauce and noodles cook in the same amount of time that it takes for the salmon to bake, about 15-20 minutes. The base of the sauce is onion, garlic, and coconut milk. I love using coconut milk in my cooking since it creates a delicious creaminess with a subtle sweetness.
- 4 salmon fillets (of about even size)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Pinch of sea salt and pepper
- 6 pieces bacon, diced
- 2 sweet potatoes, spiralized into noodles
- 3 cups greens (spinach or kale)
For the creamy sauce:
- ½ onion, roughly chopped
- 3 cloves garlic, minced (about 1 tbsp)
- 1 cup full fat coconut milk
- ¼ tsp sea salt
- ¼ tsp ground black pepper
Click here for the full recipe.