Prep Time: 8 Cook Time: 20Yield: Makes 2 servings (serving size: 2 1/4 cups)
Good to Know
Omega-3s in salmon and other fatty fish help build more muscle, and more muscle means more calories burned.

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
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.

Nutrition Information
Calories per serving 492
Fat per serving 21.9
Saturated fat per serving 3
Monounsaturated fat per serving 10
Polyunsaturated fat per serving 6.4
Protein per serving 29
Carbohydrates per serving 47
Fiber per serving 7
Cholesterol per serving 54
Iron per serving 3
Sodium per serving 783
Calcium per serving. 58

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