i made dinner for just myself tonight. salmon was on the menu, and Andrew isn’t a huge fan. not sure why, but every time i’ve made salmon, he finds bones or thinks it’s too greasy. oh well, his loss because this meal was scrumptious.
before i start cooking, i like to gather everything i’ll need so i’m not constantly popping back and forth to the fridge, pantry, or spice cabinet. (also, please excuse my messy counter. i was making Brussels sprouts in the air fryer at the same time and it took up most of my prep space.)
let’s talk about Whole 30 “adjustments,” for lack of a better word. you can’t have sugar, and to be honest, i never realized just how many foods have sugar added.
let me tell ya, it was difficult to find bacon with no sugar added. i usually do my grocery shopping at Aldi, but they didn’t have any sugar-free bacon. so i tried Fresh Thyme, which is where i found this:
it was on sale too (originally priced at $6.99 for 10 oz).
the original recipe said to cook the bacon, remove it from the pan, then add in the ingredients for the sauce. if i made this again, i would definitely drain the bacon grease before making the sauce and cooking the sweet potato spirals. my finished dish was a little greasy.
let’s talk sweet potato “noodles” for a minute. i’ve never made them before, and i guess the spiralizer we have isn’t hefty enough for sweet potatoes. if your spiralizer is handheld (like mine), i would suggest you get something a little sturdier with blades for different types of vegetables. i like this one from Amazon. it’s been added to my cart.
this dish was light and hearty at the same time. i didn’t feel like i was missing anything, and i don’t imagine that i’ll be hungry again tonight.
creamy salmon and sweet potato noodles
- 4 salmon fillets
- 1 tsp. paprika
- 1 tsp. garlic powder
- Pinch of salt and pepper
- 6 pieces bacon, diced
- 2 sweet potatoes, spiralized into noodles
- 3 c. spinach
- 1/2 onion, chopped
- 3 gloves garlic, minced
- 1 c. coconut milk
- 1/4 tsp. salt
- 1/4 tsp. pepper
1) preheat oven to 400°. line a baking sheet with parchment paper.
2) in a large skillet over medium heat, cook bacon until crispy. place on a plate lined with a paper towel. drain bacon grease.
3) while bacon is cooking, place salmon on baking sheet and season with paprika, garlic powder, salt, and pepper. cook for 15-20 minutes until flaky.
4) place onions in the same skillet you cooked the bacon in. cook until softened on medium heat, about 4-5 minutes.
5) add coconut milk, minced garlic, salt, and pepper. stir to combine. turn heat to low and simmer until the salmon has about 5 minutes left.
6) turn heat back to medium and add sweet potatoes. cover and cook until softened. add spinach and cook until it wilts. add bacon back in and toss.
7) once salmon is done, remove from oven and serve over sweet potato mixture.
tomorrow it’s leftover zuppa toscana for lunch. is it weird that i’m already looking forward to it?