Recipes Salmon Noodle Bowl (Entree)

Number of Servings
    • 4 ounces soba buckwheat noodles or whole-wheat spaghetti
    • 5 ounces asparagus, cut in thirds
    • Cooking spray
    • 1 (6-oz) salmon fillet, skin off, cut into 8 pieces
    • 1 tablespoon toasted sesame oil
    • Zest and juice of 1-2 limes (3 TBSP juice)
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon fresh pepper
    • 4 ounces cucumber, skin on, cut into medium pieces
    • 1/2 small avocado, cut into bite-size pieces












Cook the noodles in boiling water until soft (about 6 minutes for soba, 8 for spaghetti). Transfer with tongs to a strainer. Add asparagus to same boiling water. Cook until al dente (about 2 minutes); rinse under cold water. Heat a grill pan or skillet over medium-high heat. Coat lightly with cooking spray. Cook the salmon until cooked through, turning pieces (about 2-3 minutes per side). Reserve. Make the vinaigrette: Whisk together sesame oil, lime zest and juice, and salt and pepper in a small bowl. Combine the noodles, asparagus, and vinaigrette in a medium serving bowl. Add the cucumber and avocado; toss to coat. Just before serving, add salmon. Serve warm or at room temperature, or make up to 4 hours ahead and keep refrigerated in an airtight container.


Nutrition Information

492 Calories, 21.9g fat,  29g protein, 47g carbohydrates, 7g fiber, 54mg cholesterol, 3mg iron, 783mg sodium