Salmon and avocado noodle bowls recipe
Created by The Tesco Recipes team
Salmon noodles is a classic healthy dinner, but we've taken it up a notch serving it with a mango and avocado salsa that's zingy, fruity and fragrant with a little heat. Sprinkle with toasted seeds before serving for a satisfying crunch. So good!
See method- Serves 4
- Takes 30 mins
- 455 calories / serving
- Dairy-free
- Healthy
Ingredients
- 2 boneless salmon fillets, patted dry
- 1 tsp extra-virgin olive oil
- pinch crushed chillies
- 250g pack dried wholewheat or egg noodles
- 1 small red onion, finely chopped
- 2 limes, 1 juiced, 1 cut into wedges
- 1 ripe mango, halved, stoned and chopped
- 1 ripe avocado, halved, stoned and chopped
- 10g fresh coriander, stalks and leaves roughly chopped
- ½ green chilli, finely chopped (optional)
- 2 tbsp toasted 3-seed mix
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Shop ingredientsEach serving contains
- Energy
- 1910kJ 455.0kcal
- Fat
- 16g
- Saturates
- 3g
- Salt
- 0.4g
- Sugars
- 6g
of the Reference intake
Carbohydrate 49.5gProtein 23.8gFibre 9.6g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Rub the salmon all over with the oil and sprinkle over the crushed chillies. Transfer to a foil-lined baking tray and bake for 12-15 mins until cooked through and the corners of the fillets flake when pressed.
- Meanwhile, cook the noodles to pack instructions. Drain well, then set aside.
- Put the onion in a bowl and squeeze over the lime juice. Add the mango, avocado, coriander, cooked noodles and green chilli, if using, and toss to coat.
- Divide the noodles between bowls and flake over the salmon, discarding the skin as you go. Sprinkle with the seeds to serve.
- Tip: The mango and avocado salsa also works well with tortilla chips, in fajitas or mixed with tinned tuna for a vibrant wrap filling.
- See more Salmon recipes
