My husband and I really loved this meal. The sweet potato noodles were so creamy because of the coconut milk and we both love salmon and the spices on it were perfect! I spiralized my own sweet potato noodles but you can often find them already done for you in the refrigerated portion of your produce section in one of those little plastic clam shell containers.
- 4 salmon filets (about 4oz each)
- 1 tsp paprika
- 1 tsp garlic powder
- salt and pepper to taste
- 6 pieces of bacon, cooked and crumbled (reserve some bacon fat for cooking noodles)
- 2 sweet potatoes, spiralized
- 3 cups chopped kale or spinach
- 1/2 onion, roughly chopped
- 3 cloves garlic, minced
- 1 cup canned coconut milk (full fat preferred but lite coconut milk would also work well)
- 1/4 tsp salt
- 1/4 tsp ground pepper
- *optional* chopped scallions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
You can either cook your bacon on your favorite bacon pan, cool and crumble it or you can chop it before cooking and cook it in the large skillet that you will be cooking your noodles in.
Place salmon on your parchment lined baking sheet, skin side down, and sprinkle with smoked paprika, garlic powder and salt and pepper. If your salmon doesn't have skin, feel free to sprinkle both side of your salmon with seasoning. Roast in the oven for 15-20 minutes.
While the salmon is cooking, preheat a large skillet over medium high heat and add a few teaspoons of your reserved bacon grease. If using the same pan that you cooked your bacon in, remove all but a few teaspoons of grease.
Add your chopped onions, cooking for 4-5 minutes, until softened and translucent. Add your coconut milk, minced garlic and salt and pepper and stir.
Turn the heat down slightly and add your sweet potato noodles. Stir to coat with the sauce and cover and cook until noodles have softened, about 5 minutes, stirring periodically. Add your chopped kale or spinach, stir and cook for an additional 2-3 minutes, until wilted. Add chopped bacon and remove from heat.
Remove salmon from the oven. Add sweet potato noodle mixture to your bowl or plate and top with a salmon filet. Add optional chopped scallions if you wish.
Recipe from Real Simple Good