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Creamy Coconut Sweet Potato Noodles With Salmon

This quick and easy dinner will not disappoint. With healthy fats and a touch of sweet from the sweet potato, its a crowd pleasure. Not to mention I'm always down for recipes that can be made under 30 minutes! Either spiralize your own sweet potatoes, buy them pre-spiralized at the store, or cut peel them into ribbons using a vegetable peeler.

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Servings: 4

Prep Time: 00:10

Cook Time: 00:20

Main Ingredients

4 salmon fillets, skinned (or leave skin on and remove after cooking), preferably wild caught

salt and pepper

2 medium sweet potatoes, spiralized into noodles (approximately 4 cups spiralized)

1 bunch dinosaur kale, stemmed, with leaves coarsely chopped

1 bunch green onions, chop, use the green and white sections

1 tsp paprika

salt and pepper

2 medium sweet potatoes, spiralized into noodles (approximately 4 cups spiralized)

1 bunch dinosaur kale, stemmed, with leaves coarsely chopped

1 bunch green onions, chop, use the green and white sections

for the sauce:

1/2 yellow onion, chopped

3 cloves garlic, minced

1 cup full fat coconut milk

1/4 tsp sea salt

1/4 tsp black pepper

1 tsp avocado oil or high heat oil

Preparation

1For the Sauce: Start by making the sauce. In a large skillet over medium high heat, drizzle 1 tsp of your oil onto the pan. Place onion in the pan and cook until soft and translucent, about 3-5 minutes. Add the coconut milk, garlic, salt and pepper, stirring to combine. Turn the heat down to low and let sauce slightly thicken.

2For the Salmon: Place another large saute or grill pan on the stove over medium high heat. Spray with nonstick cooking spray (I use grapeseed oil). Season the salmon fillets with paprika, salt and pepper. Once the pan is hot, place the salmon fillets on the pan, skin side up and grill for 4 minutes. Flip the salmon over, cook for another 3 minutes or until the salmon is easily flaked and warmed all the way through. Remove from heat, set aside to cool slightly.

3For the Sweet Potatoes: Turn the heat on the sauce back to medium, add the spiralized sweet potatoes, cover and cook for 3-5 minutes or until the sweet potatoes have softened. Add the chopped kale and cook until it has wilted. Gently mix the ingredients so that they are all covered in the creamy coconut sauce. Taste and adjust the seasoning to your liking.

4Once the kale has wilted, portion the sweet potato mixture into 4 bowls spooning any extra sauce onto the top. Top wth salmon, sprinkle with green onion.

5Serve warm, Enjoy!!!

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