Salmon Noodle Bowl

Yield: Makes 2 servings (serving size: 2 1/4 cups)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 492
  • Fat: 21.9g
  • Saturated fat: 3g
  • Monounsaturated fat: 10g
  • Polyunsaturated fat: 6.4g
  • Protein: 29g
  • Carbohydrate: 47g
  • Fiber: 7g
  • Cholesterol: 54mg
  • Iron: 3mg
  • Sodium: 783mg
  • Calcium: 58mg

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

Preparation

  1. 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. 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. 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. 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.
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