Salmon Noodle Bowl

Salmon Noodle Bowl
Photo: Levi Brown
Makes 2 servings (serving size: 2 1/4 cups)


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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


Prep: 8 Minutes
Cook: 20 Minutes

1. 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.

2. 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.

3. 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.

4. 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.

Created date

September 2012

Nutritional Information

Calories 492
Fat 21.9 g
Satfat 3 g
Monofat 10 g
Polyfat 6.4 g
Protein 29 g
Carbohydrate 47 g
Fiber 7 g
Cholesterol 54 mg
Iron 3 mg
Sodium 783 mg
Calcium 58 mg