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Overhead view of a white bowl of cubed salmon with avocado, cucumber and asparagus over noodles.

Salmon Noodle Bowls

  • Total Time: 30 mins
  • Yield: 4 servings


  • 6 ounces whole grain spaghetti noodles, cooked according to package directions
  • 31/2 tablespoons sesame oil
  • 1/3 cup lime juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound fresh asparagus (about 1/2 bunch), tough stems removed and cut into about 2-inch pieces
  • 1 (1 pound) salmon fillet, skin removed and cut into about 1-inch pieces
  • 11/2 cups sliced and quartered cucumber (about half of an English cucumber)
  • 1 avocado, sliced
  • Optional: 1 teaspoon sesame seeds, for garnish


  1. Cook the spaghetti according to package directions. While the spaghetti is cooking, whisk together sesame oil, lime juice, salt and pepper in a small bowl. Set aside.
  2. Once the spaghetti has finished cooking, remove the noodles with tongs to a colander to drain. Using the same boiling water the spaghetti has cooked in, add asparagus and boil for about 2-3 minutes (until crisp-tender). Drain and rinse with cold water.
  3. Heat a large nonstick skillet over medium high heat. Spray with cooking spray. Add the salmon and cook for 2-3 minutes on each side, or until cooked through (time will depend upon thickness). Set aside.
  4. Place noodles in 4 bowls and top evenly with cucumbers, salmon, asparagus and avocado slices.
  5. Drizzle evenly with sesame oil mixture and sprinkle with sesame seeds, if desired.


Adapted from

  • Prep Time: 10 mins
  • Cook Time: 20 mins