Spiralized Sweet Potato Noodles with Salmon Cream Sauce
- 4 tablespoons olive oil, divided
- 12 ounces skinless salmon fillet, rinsed and patted dry
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 pound sweet potatoes, peeled and spiralized using the 3mm blade
- 3 cloves garlic, minced
- ¾ cup dry white wine
- ¾ cup heavy cream
- 8 basil leaves
- 1 teaspoon lemon zest
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon julienne-cut fresh basil
For best results, we recommend using:
- Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Season both sides of salmon with salt and pepper; fry in pan until mostly cooked through, 2 to 3 minutes per side. Remove salmon to a plate and flake with a fork into bite-sized pieces.
- Add 1 tablespoon olive oil to the pan, scraping up brown bits with a wooden spoon or spatula. Reduce heat to medium-low.
- Cook spiralized sweet potato, stirring often, until tender but retain some bite, about 5 minutes. Remove from the pan and set aside.
- Return heat to medium and add the remaining tablespoon olive oil. Sauté garlic until fragrant, about 1 minute.
- Pour wine into the pan and bring to a boil, once again scraping up any brown bits from the bottom of the pan with the edge of your utensil; simmer for 2 minutes.
- Stir the cream, basil leaves, and lemon zest with the wine; simmer until slightly thickened (do not boil), about 2 minutes. Sprinkle Parmesan cheese into the liquid while stirring to melt.
- Return salmon pieces to the pan and simmer until cooked through, about 1 minute; add the sweet potato noodles and julienne-cut basil and toss to coat.
To use regular pasta instead of sweet potato noodles, boiling pasta according to package directions and toss into the salmon cream sauce at the very end.
What others are saying
Dom Clement says:
This had a very, very interesting flavor. The flavors are really good, but there is a lot going on in this recipe that the salmon sort of gets a little lost when shredded in the pasta. Maybe I didn't use enough salmon.
Laura Griffin says:
The salmon cream sauce alone deserves 10 stars! The heavy cream, white wine, and lemon zest was the perfect combination. I really liked it over the sweet potato noodles as well. At first I was unsure about the two together, but I'm glad I tried it. Perfect light, weeknight dinner!