Salmon Noodle Salad

Light, vibrant, and bursting with flavor, this Salmon Noodle Salad is the perfect fusion of fresh ingredients and bold Asian-inspired flavors. Featuring tender baked salmon, chewy rice noodles, and a colorful medley of julienned vegetables like cucumber, carrot, and red bell pepper, this dish is as visually stunning as it is delicious. Tossed in a zesty dressing made with soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger, every bite offers a refreshing balance of savory and sweet. Topped with toasted sesame seeds and optional chopped cilantro for a fragrant finish, this salad can be served warm or chilled, making it perfect for any occasion. Quick to prepare in just 30 minutes, this healthy recipe is ideal for busy weeknights or meal prep. Whether enjoyed as a light lunch or a main course, this Salmon Noodle Salad is guaranteed to impress!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 pieces (6 ounces each) Salmon fillet
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 tablespoons Olive oil
• 8 ounces Rice noodles
• 1 medium (julienned) Cucumber
• 1 medium (julienned) Carrot
• 1 medium (julienned) Red bell pepper
• 0.25 cups (chopped, optional) Cilantro
• 1 tablespoons (toasted) Sesame seeds
• 3 tablespoons Soy sauce
• 2 tablespoons Rice vinegar
• 1 tablespoons Sesame oil
• 1 teaspoons Honey
• 1 clove (minced) Garlic
• 1 teaspoons (grated) Ginger

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the salmon fillets with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear the salmon for 1-2 minutes per side.

Step 3

Transfer the seared salmon to a baking sheet and bake for 8-10 minutes, or until the salmon is cooked through and flakes easily. Set aside to cool slightly, then flake into bite-sized pieces.

Step 4

Bring a pot of water to a boil and cook the rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking.

Step 5

Prepare the vegetables by julienning the cucumber, carrot, and red bell pepper. Chop the cilantro, if using.

Step 6

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger to make the dressing.

Step 7

In a large mixing bowl, combine the cooked and cooled rice noodles, julienned vegetables, and flaked salmon.

Step 8

Pour the dressing over the noodle salad and toss gently to ensure everything is evenly coated.

Step 9

Sprinkle the toasted sesame seeds and chopped cilantro (if using) over the salad for garnish.

Step 10

Serve the salmon noodle salad immediately or chill in the refrigerator for up to 1 hour before serving for a cold dish.

Nutrition Facts

Serving size	(1094.5g)

Amount per serving	% Daily Value*
Calories	1747.0

Total Fat 110.9g	0%
Saturated Fat 21.9g	0%
Polyunsaturated Fat 28.5g
Cholesterol 234.7mg	0%
Sodium 4526.1mg	0%
Total Carbohydrate 84.6g	0%
Dietary Fiber 9.3g	0%
Total Sugars 15.9g
Protein 99.8g	0%

Vitamin D 1864.3IU	0%
Calcium 134.6mg	0%
Iron 4.7mg	0%
Potassium 2486.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.5%

Protein: 23.0%

Carbs: 19.5%