Salmon Noodle Salad

This salmon noodle salad is the perfect combination of flavors and textures, and it's a great option for a quick and easy meal that's also healthy and satisfying.
Salmon Noodle Salad

Salmon Noodle Salad

Recipe by Zoe

Serves 2
Per serve
CALS – 672g
P-36.3g C-69g F-25.2g


  • 2 Fillets Salmon or ocean trout, skin on or off (approx. 125g ea) seasoned with salt, pepper, 1tbsp Olive Oil, lemon and a sprinkle of sumac

  • 68g Rice Noodles (2 nests)

  • 1 Cucumber chopped

  • 3 Radish thinly sliced

  • 1 Zucchini sliced into ribbons (use potato peeler)

  • Purple Cabbage thinly sliced into a bowl dressed in lemon

  • Big handful baby spinach

  • 1/2 C (80g) Frozen Edamame/Soybeans

  • Perfect amount for 2 bowls!

  • 3 tbsp fish sauce

  • Dash of sesame oil

  • 1 Tbsp Sesame seeds

  • 1/2 Finely chopped chilli OR 1/2 tsp chilli flake

  • 1 Tbsp honey

  • 2 Limes juiced

  • 2 Garlic cloves, crushed & finely chopped


  • Preheat oven to 180 degrees and prepare your salmon on a tray skin side up add one last sprinkle of salt to skin
  • Prepare your cucumber, radish, zucchini, cabbage and spinach
  • Prepare your edamame as per packet
  • Combine all dressing ingredients in a small bowl
  • Bring a large pot of water to a boil
  • Place your salmon in the oven, set a timer for 12mins (cooking time may vary depending on your salmon/fish portion size)
  • Cook your noodles as per packet directions then drain
  • Bring your bowl together!
  • Place your noodles in first, load up on your salad bits, use a fork to roughly flake/break up your salmon piece, and place on top
  • Dress your bowl with the fabulous dressing

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