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Salmon Noodle Bowl

Photo: Levi Brown
Prep time 8 mins
Cook time 20 mins
Yield Makes 2 servings (serving size: 2 1/4 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.