Talk about eating the rainbow – how gorgeous is this dish? The orange from the sweet potatoes and the pink from the salmon is stunning!
It’s kind of like when you get a present that looks too pretty to tear apart. That’s how I feel about this dish.
Alas, it’s too good NOT to eat (just like you can’t handle the suspense of what that present is.) So, let’s unwrap this, shall we?!
This miso-maple dressing is just sweet enough to carry the sweetness of the potato, while complementing the savoriness of the roasted salmon.
When you need a big, hearty bowl of food and don’t know what to make: make this. It’s flavorful, healthy and very filling.
Let’s talk about sweet potato noodles for a second – you’re basically chugging a bottle of Vitamin A and C when you eat them – they’re packed with nutrients.
Along the same lines, the salmon provides a lean protein, essential omega-3 fatty acids and the ginger helps boost the immune system.
If you’re gluten-free, Paleo or have issues with soy, omit the miso here and replace with tahini. Vegetarian? Top with tofu or lentils!
If you subscribe to our newsletter (you should, you get a free Starter Guide just for signing up!), you may have seen our announcement on our #makeitinspiralized campaign!
Over time, many of you have expressed that you may not spiralize because you’re “not sure what to make” or you’re just craving your favorite takeout. Well, I am challenging you all to #makeitinspiralized! I want YOU to become the recipe creator and get creative with your Inspiralizer!
Whether you had a great chopped cucumber salad at lunch or order shrimp lo-mein every Friday night, I challenge you to create an Inspiralized version of something you’ve had before. For example, I ate an Israeli Salad earlier this week and decided to spiralize the cucumbers (instead of chopped them, as they originally were). What was left? A dish with delicious noodles instead of cubed cucumbers (much more fun and satisfying!) That recipe is coming next week, actually!
Challenge yourself in the kitchen – while having fun and inventing your own #inspiralized versions of your favorites! It can be a pasta recipe from a cookbook that you love, an old family recipe – anything! Just #makeitinspiralized!
I’ll be reposting my favorite photos on our social media channels and even featuring some of them in weekly roundups on the blog! I want to see what you’re making and how you #makeitinspiralized!
There will even be signed cookbook giveaways, Inspiralizer giveaways and other fun incentives to get you in the kitchen and spiralizing! Most importantly, have fun! I can’t wait to see what you whip up! I’ll be doing the same on @Inspiralized, so follow along.
So tag your creative dishes #makeitinspiralized and you may get a shoutout from us!
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 9 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- For the salmon:
- (2) 3oz skinless salmon filets
- salt and pepper, to taste
- 1 teaspoon rice vinegar
- ½ teaspoon grated fresh ginger
- ½ teaspoon honey
- 1 teaspoon extra virgin olive oil
- For the miso dressing:
- 1.5 teaspoons white miso
- 1.5 teaspoons tahini
- 1 teaspoon maple syrup
- 1 teaspoon sesame oil
- 1.5 teaspoons rice vinegar
- water, to thin
- For the pasta:
- 1 large sweet potato (or 2 small sweet potatoes), peeled, Blade D, noodles trimmed
- 1 tablespoon extra virgin olive oil
- salt and pepper, to taste
- 2 large scallions, diced
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and place the salmon on top and season with salt and pepper.
- Prepare the salmon. Whisk together the vinegar, ginger, honey and oil. Pour half over each salmon filet. Roast for 15 minutes or until cooked through.
- While salmon roasts, place all of the ingredients for the dressing into a bowl and whisk together until combined (or use a food processor.) If too thick, add water to thin out. Taste and adjust to your preference. Set aside.
- Place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the sweet potato noodles and season with salt and pepper. Cook for 10 minutes or until noodles are cooked through. Halfway through, add in half of the scallions. Gently toss while cooking to best avoid breaking the noodles (they will break as they soften, but don’t worry – that’s normal!)
- Place the sweet potato noodles into two bowls and top with roasted salmon. Drizzle with miso dressing and garnish with remaining scallions.