Salmon and noodles
Serves 2 Prep time 15 mins
• 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.