Makes 2 servings
Fresh, light, and full of flavour! This Salmon Soba Noodle Salad is the perfect balance between nourishment and simplicity - It’s ready in under 30 minutes. With delicious protein, crisp vegetables, and a tangy, zesty dressing, it’s a go-to meal when you want something satisfying that still feels clean and energising. If you don’t love salmon, swap it out for chicken.
Ingredients
- 2 x 120 g salmon fillets
- 1 tsp coconut oil
- 90 g dry soba noodles
- ½ cup edamame, shelled
- 1 cup zucchini, spiralised
- 8 snow peas, sliced thinly
- 2 radishes, sliced thinly
- 2 spring onions, sliced thinly
- 2 tbsp tamari sauce
- 1 tbsp rice wine vinegar
- 2 tsp honey
- 1 tsp minced ginger
- 1 clove garlic, minced
- Juice of ½ lime
- Optional: 1 tsp sriracha or chilli sauce for a little kick
Method
- Bring a saucepan of water to the boil. Add soba noodles and cook for 6 minutes. Drain and set aside.
- Whisk together tamari, rice wine vinegar, honey, ginger, garlic, lime juice, and optional sriracha. Set aside.
- Spiralise zucchini, and thinly slice the radish, snow peas, and spring onions.
- Heat coconut oil in a non-stick pan over medium heat. Season salmon with salt and pepper, then grill for 6–8 minutes each side, or until cooked through.
- Divide soba noodles between two bowls. Add all vegetables and drizzle with half the dressing. Toss to combine.
- Place salmon on top, drizzle with remaining dressing, and serve warm or cold.
Tips & Variations
- Gluten-free option: Use gluten-free soba noodles or brown rice noodles.
- Add crunch: Sprinkle with sesame seeds, crushed peanuts, or toasted cashews.
- Meal prep tip: Keep dressing separate until serving to keep veggies crisp.
When it comes to healthy eating, simplicity wins. Meals like this make it easy to stay consistent.
Enjoy!
Sophie x