Spiralized Rutabaga Pasta and Salmon with Spicy Marinara
Try this Spiralized Rutabaga Pasta and Salmon with Spicy Marinara recipe, or contribute your own.
Try this Spiralized Rutabaga Pasta and Salmon with Spicy Marinara recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 2.14999999563799 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.296871999397694 g
- Serving Size 1 1 Serving (2g)
- Sodium 36.8832864582462 mg
- Sugar 0 g
- Trans Fat 0.0582219998818768 g
- Calories 19 calories
Step-by-step
- 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!
Substituting zucchini or yellow squash for the rutabaga alters the moisture content significantly, requiring adjustments to both roasting times and oil quantities. Rutabaga possesses a dense cellular structure that demands thorough pre-treatment to soften properly without disintegrating into mush during dry-heat cooking.
- A spiralizer fitted with a blade that produces thick, spaghetti-like strands is essential; thin blades will yield mush when subjected to high oven temperatures.
- Roast the noodles at 425 degrees Fahrenheit for 12 to 15 minutes, pulling them from the oven the moment they reach an al dente bite.
- Poach the skinless salmon filet directly within the simmering marinara sauce over medium-high heat, covering the skillet to trap steam and break the fish apart with a spatula after 10 minutes.
- Monitor the heat carefully during the simmering phase to prevent the tomato sauce from scorching on the bottom of the pan before the protein cooks through.
Cooks frequently ruin root-vegetable noodles by crowding the baking sheet, which traps moisture and causes steaming instead of roasting. Ensuring adequate space between individual strands allows excess water to evaporate efficiently.
