It’s that time of year again when most people decide to live a healthier lifestyle. One of the largest parts of that resolution is eating better. I found this recipe from Health.com and altered it ever so slightly. I did a few things differently, such as cook the salmon with the skin on and use olive oil instead of cooking spray. I will post the original recipe because the nutritional facts were included.
According to Health.com, 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.
If you have healthy recipes like this one, please leave a link in the comments and I might remake it and blog about it!
Healthy Salmon and Noodles
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
- 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). Reserve.
- 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.
- Prep Time:
- Cook Time:
- Yield: Makes 2 servings (serving size: 2 1/4 cups)
Nutritional Information
Calories per serving: | 492 |
---|---|
Fat per serving: | 21.9g |
Saturated fat per serving: | 3g |
Monounsaturated fat per serving: | 10g |
Polyunsaturated fat per serving: | 6.4g |
Protein per serving: | 29g |
Carbohydrates per serving: | 47g |
Fiber per serving: | 7g |
Cholesterol per serving: | 54mg |
Iron per serving: | 3mg |
Sodium per serving: | 783mg |
Calcium per serving: | 58mg |