I shall sing the praises, again, of my beloved spiralizer. Everyone should own this kitchen gadget. Well, you can’t just own it, you need to pull it out and use it. It costs about $30 on Amazon (click here to see the one I own) or Williams-Sonoma and it will save you thousands of calories and carbs over your lifetime. Zucchini noodles are a staple in my house, and sweet potato noodles are a close second. I like to bake mine at a high temperature because I like them slightly crispy. You could very easily saute them in a pan, but to me, they get a little wilted and remind me of carrots (a food I like raw but cannot stand cooked). The salmon is very simply prepared because the noodles have a lot of flavor between the sweet potato itself and the delicious dressing they get tossed in. I modeled this recipe after one I saw on Inspiralized. Find her recipe here. I wanted to cut some fat and omit the miso from the original recipe, and I have to say, it was incredible!
We should be eating a pound of fatty fish per week to get our omega 3s. Are you getting enough omega 3s?
- Prep Time : 10 minutes
- Cook Time : 25 minutes
- Yield : 4
- Preheat oven to 400°F.
- Using a spiralizer, spiral each sweet potato the size of spaghetti. Trim the noodles a bit with kitchen shears.
- Coat 2 nonstick baking sheets with cooking spray. Spread noodles out and sprinkle with salt and pepper. Spray tops with cooking spray. Place in oven for 25 minutes, tossing every 6-7 minutes.
- Season the salmon with garlic powder, salt and pepper. Place on a nonstick baking sheet or parchment and bake for 7 minutes or until cooked to your liking.
- In a large bowl, whisk the tahini, syrup, vinegar and green onions together. Add the noodles and toss to coat.
- Plate the noodles onto 4 plates. Lay salmon on top, and serve.