Creamy Salmon Sweet Potato Noodle Bowls
Ingredients
The salmon and bacon
-
4
fillets
salmon
-
1
tsp
smoked paprika
-
1
tsp
garlic powder
-
a pinch
sea salt
-
6
pieces
bacon
The noodles and greens
-
2
sweet potatoes, spiralized
-
3
cups
greens (spinach or kale)
The creamy sauce
-
½
onion
roughly chopped
-
3
cloves
garlic, minced
-
1
cup
coconut milk
-
¼
tsp
sea salt
-
¼
tsp
ground black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Dice the bacon and spiralize the sweet potatoes.
- In a large skillet over medium heat, cook the diced bacon until crispy, then set aside on a paper towel.
- Place the salmon fillets on the baking sheet, season with smoked paprika, garlic powder, salt, and pepper, and bake for 15-20 minutes until flaky.
- While the bacon cooks, prepare the onion and garlic.
- In the same skillet used for the bacon, cook the onions over medium heat until softened, about 4-5 minutes.
- Add coconut milk, minced garlic, salt, and pepper to the skillet, stir, and simmer until the salmon has about 5 minutes left.
- Increase heat to medium, add sweet potato noodles to the sauce, cover, and cook until softened. Add spinach and cook until wilted, then mix in the bacon.
- Serve the salmon over the sweet potato mixture and drizzle with extra sauce.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
25g
Total carbohydrates
30g
Total protein
30g
Sodium
600mg
Cholesterol
60mg
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