Salmon Noodle Bowl
This 30-minute meal offers a bounty of
nutritious and metabolism-boosting ingredients in a single bowl. The salmon and
avocado are loaded with healthy fats, and the noodles and veggies are high in
fiber. The asparagus are the unsung hero of this dish, providing a wide range of essential vitamins and minerals, including vitamins A and C, folate, and iron.
Ingredients:
·
4 ounces 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
1.
Cook the noodles in boiling water until soft (about 8 minutes 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.
