SALMON IS THE NEW PINK...

SALMON NOODLE BOWL

This metabolism boosting recipe can be prepared and served in just 30 minutes and is a great meal to satisfy your mid day needs. The noodles and vegetables are loaded with fiber, and the salmon and avocado provide healthy fats. The asparagus in this dish provide essential vitamins and minerals such as vitamin A and C, iron and folate.

Ingredients

• 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

Preparation

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).

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.

• Preparation time: 8 minutes
• Cooking time: 20 minutes
• Yield: Makes 2 servings (serving size 2 ¼ 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