Give us the butter and lemon combo any day we say! But matched with crispy salmon and this dinner just went up a notch! This buttery bacon sweet potato noodles with crispy salmon recipe is one of our new favourite things to make for dinner. It’s so quick and easy, it’s the perfect recipe to add to your weekly recipe plan!
This healthy dinner recipe is brought to you by SupaBarn. They’re a big supermarket that sell ALL the things you’d ever need but they’re family owned with a local focus. Also, they have a rewards system!
Now let’s talk more about this healthy, low carb dinner recipe. The sweet potato noodles (AKA spoodles) are oh so fun, but feel free to simply cube your sweet potato or peel it. The butter, bacon, salmon combo make this recipe full of healthy good fats. Ok, bacon might not be on your ‘healthy list’ so simply skip it! But if you’re after the full-on delish factor… please do not skip it!
The magic really is all in the crispy salmon factor! Carla worked so hard to perfect her crispy salmon skin so if you don’t get it first go, keep trying!
If you make this delish as a recipe, let us know! Share it to your Instagram stories or on our Facebook wall. We LOVE seeing your creations.
Emma + Carla
P.s the recipe is also on our recipe app! Check it out here.
BUTTERY BACON SPOODLES WITH CRISPY SALMON
STUFF YOU NEED
- 4 x 150 g (5 oz) salmon fillets skin on
- 2 tbs cooking oil
- 2 rashers bacon diced
- 2 tbs butter or coconut oil
- 1 clove garlic crushed
- 500 g (1 lb) sweet potato peeled, then spiralised
- ½ lemon juiced
- Salt and pepper
- Place your salmon fillets into the fridge uncovered for an hour (or in the morning before you leave for your day!), this will dry out the salmon and ensure super crispy skin. If you skip this step, don’t stress it will still be yum.
- Season the fillets with salt on both sides.
- In a cold fry pan add the cooking oil. Place the salmon skin side down into the cold fry pan.
- Place the pan onto medium heat and fry for 8-10 minutes, pressing the fillets down with a spatula to stop the edges from curling up.
- Once the salmon has cooked through to the thickest part of the fillet, take the pan off the heat, flip the fillets and allow the residual heat to cook the rest of the fillet for 2-4 minutes.
- Meanwhile, in another pan, fry up the bacon pieces until crispy, add the butter, lemon and garlic and cook for a further minute.
- Add the spoodles (sweet potato spiralised!), fry for 5 minutes or until the spoodles are just soft.
- Serve out bowls of buttery bacon spoodles and top with a piece of salmon!
- For lunch, we like to cut the salmon up so it’s easier to eat.