Ingredients

4 6 oz Columbia River King Salmon Fillets

1 tsp avocado oil

2 7.3 oz packages pre-cooked yakisoba noodles (or thin spaghetti, rice noodles, gluten free noodles, zoodles, or sweet potato noodles for Whole30)

1 bunch asparagus, cut into thirds

1 bunch broccolini, cut into bite-size pieces

6 oz snow peas, cut diagonally into thirds

1 large handful raw spinach, chopped

Sea salt

Cilantro, finely chopped

Green onion, finely chopped diagonally

Toasted sesame seeds (optional)

1 cup edamame

1 avocado, quartered and sliced thinly

2 tbsp sesame oil

1/3 cup soy sauce or coconut aminos (Whole30 approved)

1/3 cup rice wine vinegar

1 tsp honey (omit if doing Whole30)

1/2 lime, freshly squeezed

3 tbsp fine ginger paste (available in tubes)

1 large garlic clove, finely grated

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the noodles according to package directions.

Step 2: In a medium bowl, stir together the sesame oil, soy sauce or coconut aminos, rice wine vinegar, honey (if using), lime juice, ginger paste, and grated garlic to make the sesame ginger dressing.

Step 3: Drain the cooked noodles into a colander, reserving some pasta water. Rinse the noodles with cold water to remove excess starch and set aside in a bowl.

Step 4: Return the reserved pasta water to the pot and bring to a boil. Quickly blanch the broccolini, asparagus, snow peas, and edamame for 1-2 minutes until bright green. Drain and rinse with cold water to chill.

Step 5: Pour most of the dressing over the noodles and vegetables, reserving a few teaspoons for the salmon. Add the chopped spinach and scallions, then toss everything together well. Adjust sea salt to taste.

Step 6: Pat the salmon fillets dry with paper towels, removing any bones, then season lightly with sea salt.

Step 7: Heat a skillet on high heat and add the avocado oil. Carefully place the salmon fillets skin side down. Use a spatula to gently press each fillet down for 5-7 minutes to crisp the skin. Flip the fillets and turn off the heat, letting them sit in the pan for 30 seconds to a minute.

Step 8: Serve the noodles and veggies in bowls, top with the crispy salmon fillets, drizzle reserved sauce over top, and garnish with cilantro, green onions, toasted sesame seeds, and avocado slices. Enjoy!

Tips & Variations

For a Whole30 version, omit honey and use coconut aminos instead of soy sauce. Swap noodles for zoodles or sweet potato noodles.

Pressing the salmon firmly helps achieve perfectly crispy skin—don’t skip this step.

If you don’t have ginger paste, finely chop fresh ginger or grate it.

Add a pinch of red pepper flakes to the dressing for a spicy kick.

Try swapping broccolini with broccoli or green beans based on preference.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salmon in a skillet over medium heat to preserve crispiness, and warm the noodles and veggies separately in the microwave or on the stovetop. Avoid reheating everything together to maintain texture.

FAQs

Can I use fresh noodles instead of pre-cooked yakisoba?

Yes, fresh noodles are a great alternative. Just cook them according to package instructions and proceed with rinsing and tossing as directed.

What if I don’t have broccolini?

You can substitute broccolini with regular broccoli florets or green beans, blanching them in the same way to maintain crunch and color.