Spiralized Sweet Potato Noodles with Salmon Cream Sauce

Rated 4.5 based on 2 customer reviews
Spiralized Sweet Potato Noodles with Salmon Cream Sauce
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:


  1. 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.
  2. Add 1 tablespoon olive oil to the pan, scraping up brown bits with a wooden spoon or spatula. Reduce heat to medium-low.
  3. Cook spiralized sweet potato, stirring often, until tender but retain some bite, about 5 minutes. Remove from the pan and set aside.
  4. Return heat to medium and add the remaining tablespoon olive oil. Sauté garlic until fragrant, about 1 minute.
  5. 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.
  6. 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.
  7. 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.
Mealthy tip:

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.


4.5out of 5 Stars

(2 Reviews)

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What others are saying

Image of Dom Clement

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.

Image of Laura Griffin

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!