Description

This Crispy Skin Salmon with Veggies and Noodles recipe offers a delightful blend of tender salmon with perfectly crisped skin, served alongside vibrant, blanched vegetables and flavorful yakisoba noodles tossed in a homemade sesame ginger dressing. It’s a balanced, fresh, and colorful dish perfect for a wholesome dinner that combines ease and elegance.

Ingredients

Scale

Salmon

4 – 6 oz Columbia River King Salmon Fillets
1 tsp avocado oil
Sea salt, to taste

Noodles and Vegetables

2 – 7.3 oz packages of pre-cooked yakisoba noodles (alternatives: 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 into diagonal thirds
1 large handful raw spinach, chopped
1 cup edamame

Dressing and Garnishes

2 tbsp sesame oil
1/3 cup soy sauce or coconut aminos (Whole30 approved)
1/3 cup rice wine vinegar
1 tsp honey (omit for Whole30)
1/2 lime, freshly squeezed
3 tbsp fine ginger paste
1 large garlic clove, finely grated
Cilantro, finely chopped, for garnish
Green onion, finely chopped diagonally
Toasted sesame seeds (optional)
1 avocado, quartered and thinly sliced

Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Cook the yakisoba noodles according to the package directions until tender, then drain into a colander while reserving some pasta water. Rinse the noodles with cold water to remove excess starch and set aside in a bowl.
Prepare Dressing: In a medium bowl, stir together sesame oil, soy sauce or coconut aminos, rice wine vinegar, honey (if using), freshly squeezed lime juice, ginger paste, and grated garlic to create the sesame ginger dressing.
Blanch Vegetables: Return the reserved pasta water to the pot and bring to a boil again. Add broccolini, asparagus, snow peas, and edamame directly to the boiling water for 1-2 minutes until they turn bright green. Drain and rinse with cold running water immediately to stop cooking and chill the vegetables.
Toss Noodles and Veggies: Pour most of the dressing over the cooked noodles and blanched vegetables, reserving a few teaspoons for the salmon. Add chopped baby spinach and scallions, then toss everything together thoroughly. Taste and adjust sea salt if needed.
Prepare Salmon: Pat the salmon fillets dry with a paper towel, making sure there are no pin bones. Lightly season with sea salt.
Cook Salmon Skin Side Down: Heat a skillet over high heat and add avocado oil. Carefully place the salmon fillets skin side down in the hot skillet. Using a spatula, press down gently on each piece to ensure the skin crisps evenly. Cook undisturbed for 5-7 minutes until the skin is golden and crispy.
Flip and Finish Cooking: Carefully flip the salmon fillets and turn off the heat. Let them sit in the skillet for an additional 30 seconds to 1 minute to complete cooking through without overcooking.
Assemble and Serve: Serve the noodle and vegetable mixture in bowls, top each with a salmon fillet. Garnish with reserved dressing drizzle, chopped cilantro, green onions, toasted sesame seeds if using, and sliced avocado. Enjoy immediately for best flavor and texture.

Notes

You can substitute the pre-cooked yakisoba noodles for thin spaghetti, rice noodles, gluten free noodles, zoodles, or sweet potato noodles for a Whole30-compliant dish.
For a Whole30 version, omit the honey and use coconut aminos instead of soy sauce.
Pressing the salmon down during cooking ensures crispy skin and prevents curling.
The quick blanching of vegetables retains their vibrant color and crisp-tender texture.
Reserved dressing is kept to drizzle on salmon for extra flavor contrast.
Be careful not to overcook the salmon; residual heat after flipping finishes the cooking gently.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian Fusion

Keywords: crispy salmon, salmon with noodles, salmon and veggies, yakisoba noodles, sesame ginger dressing, healthy salmon recipe, quick weeknight dinner