Asian-Inspired Sweet Potato Noodles with Salmon

Salmon is always a good go-to when it comes to fish, and it’s often prepared simply, dressed with lemon or other vegetables. But salmon doesn’t have to be plain, and it can be incorporated into many types of cuisine. This Asian-inspired salmon is topped with a sauce that tastes similar to teriyaki, and the noodles are cooked in sesame oil, giving them an Eastern flair.

Serves 2

1 wild-caught salmon fillet

5 cloves garlic

1 tablespoon extra-virgin olive oil

2 large sweet potatoes

1 tablespoon sesame oil

Ingredients for Sauce

2 tablespoons sesame oil

2 cloves garlic, finely chopped

2 teaspoons grated ginger

4 tablespoons soy sauce

2 teaspoons coconut sugar

2 stalks green onion, chopped

1. Preheat oven to 350°F. Spread salmon on an aluminum-foil-lined baking sheet. Finely chop garlic and spread on top of salmon. Top with olive oil and bake for about 20 minutes or until salmon is flaky and no longer pink.
2. Peel sweet potatoes, cut in half crosswise, and slice off both ends. Spiralize using a small-noodle blade.
3. Heat 1 tablespoon sesame oil in a large pan on medium heat. Add sweet potatoes, cover, and cook for about 9 minutes or until sweet potatoes are soft.
4. While sweet potatoes are cooking, prepare the sauce. In a small saucepan, heat 2 tablespoons sesame oil, garlic, ginger, soy sauce, and coconut sugar, stirring frequently until it comes to a boil. Remove from heat and mix in green onion.
5. When sweet potatoes are ready, add to a plate or bowl, top with salmon, and drizzle sauce over dish until fish and noodles are covered. Serve warm.