White Sweet Potato Noodles with Smoked Salmon and Asparagus

Asparagus and salmon are often paired together for breakfast meals, but there’s no reason they can’t be made in a lunch or dinner entrée. This pasta is savory with slightly sweet hints from the white sweet potato and lemon, but it’s a light entrée that contains a little kick. Using smoked salmon gives this dish a more unique flavor, but if you want to use regular salmon instead, that would work as well. Just bake and add to the dish when you would the smoked salmon.

Serves 2

24 mini asparagus spears (1⁄2 bunch)

2 tablespoons extra-virgin olive oil, divided

1 large white sweet potato

2 cloves garlic, chopped

4 ounces smoked salmon

RI]Juice of 1 lemon

1⁄4 cup grated Parmesan cheese

1. Preheat oven to 425°F. Chop off the bottom 1⁄2" of the asparagus stalks. Spread asparagus on an aluminum-foil-lined baking sheet and drizzle 1 tablespoon olive oil over spears. Bake for 15 minutes. Remove from oven and chop; set aside.
2. Peel sweet potato, cut in half crosswise, and slice off both ends. Spiralize using a small-noodle blade. Heat 1 tablespoon olive oil in a large pan on medium heat and add garlic; cook for 1 minute. Add noodles, cover, and cook for about 6 minutes or until noodles are soft.
3. Turn heat to low and add asparagus, smoked salmon, and lemon juice, tossing around until ingredients are evenly mixed. Top with Parmesan cheese and serve warm or cold.