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Salmon and noodles


Christine Barakat Abou Aoun

owner and dietitian of Diet Box, is our go-to source for the perfect after-holiday menu to shed those unwanted kilos. Each recipe is loaded with the right ingredients to make you feel full longer and get slim faster.

Serves 2 | Prep time 15 mins | By Christine Barakat Abou Aoun


• 1 cup brown noodles
• 140g asparagus, cut in thirds
• Cooking spray
• 150g salmon fillet, skin off, cut into 6 pieces
• 1 tbsp toasted sesame oil
• Zest and juice of 1-2 limes (3 tbsp juice)
• ¼ tsp salt
• ¼ tsp fresh pepper
• 4 small cherry tomatoes
• ½ small avocado, cut into pieces



Cook the noodles in boiling water until soft (about 6 minutes). Transfer with tongs to a strainer.


Add asparagus to same boiling water. Cook until al dente (about 2 minutes); rinse under cold water.


Heat a grill pan over medium-high heat. Coat lightly with cooking spray. Cook the salmon until cooked through, turning pieces (about 2-3 minutes per side). Reserve.


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 bowl.


Add the tomato and avocado; toss to coat. Just before serving, add salmon.

The salmon and avocado are loaded with healthy fats and the noodles and veggies are high in fiber. Asparagus provides a wide range of essential vitamins and minerals, including vitamins A and C, folate and iron.

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