Preheat the oven to 425 degrees F. Spread out the rutabaga noodles on a non-stick baking sheet and drizzle with the olive oil and season with salt, pepper and garlic powder. Toss together to combine thoroughly and roast the rutabaga for 12-15 minutes or until cooked through, but still al dente.

Heat the marinara sauce and red pepper flakes in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Bring the sauce to a solid simmer and then add in salmon, spooning some of the marinara sauce on top. Cover and cook, uncovering to break up the salmon with a spatula as it cooks, about 10-15 minutes.

Once rutabaga and salmon are done, divide the rutabaga into bowls and top with salmon sauce. Garnish with extra red pepper flakes if you really love spice!