Spiralize This: Sumptuous Salmon Fillet On Butternut Squash Noodles

You can probably tell that I like simple food: easy, with accessible ingredients, and not too many steps involved to make it are ideal – and tasty is a must. I think good, clean food really shines when it’s made simply. That’s why I’m a big fan of this quick but satisfying meal!

Being from the PNW, we love wild-caught salmon. It’s the king of fish, IMO – it’s nutritious, delicious and dense, and it doesn’t need to be supplemented (or adulterated) with breading or sauces. We bought several fillets recently and baked them all at once, which allowed us to eat a meal with the hot salmon and several more with cold. And, honestly, it’s just as good cold!

I had a butternut squash from the farmer’s market handy, so I spiralized it with the 5mm blade, creating a wider noodle similar to fettuccine. I sauteéd the veggie noodles in a hot skillet for about 5 minutes, then transferred to a bowl. A thick salmon fillet sat atop the nest of bright orange noodles, and it was ready to eat!

Glowing while they cook. And they smell like sweet potato fries!

Despite their pan time, the noodles were still stubbornly al dente, so next time I’ll bake them in the oven to cook them a bit more. Even on the crunchy side, they were a lovely accompaniment to the salmon – slightly sweet and chewy. And the salmon? Superb, of course.

Butternut squash noodles may be the least messy ones I’ve made so far (lacking the juiciness of cucumbers or daikon) and I think their taste and texture are preferable to zucchini’s. I’ll definitely be trying them as the base for other easy spiralized noodle dishes!