Ginger Roasted Salmon and Sweet Potato Noodles with Miso-Maple Dressing
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Servings 2
- For the salmon:
- 2 3oz skinless salmon filets
- salt and pepper to taste
- 1 teaspoon rice vinegar
- 1/2 teaspoon grated fresh ginger
- 1/2 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.