Absolutely love this dish! Salmon is a great source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12) but it’s the content of omega-3 fatty acids that receives the most attention.
Serves 2 | 8 minutes prep time | 20 minutes cooking
- 110 grams soba buckwheat noodles or whole-wheat spaghetti
- 140 grams asparagus, cut in thirds
- Cooking spray
- 1 salmon fillet, skin off, cut into 8 pieces
- 1 tablespoon toasted sesame oil
- Zest and juice of 1-2 limes (3tbsp juice)
- 1/4 teaspoon rock salt
- 1/4 teaspoon pepper
- 110g 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). Set aside.
- 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.
>>> Good to Know
Omega-3s in salmon and other fatty fish help build more muscle, and more muscle means more calories burned.