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Salmon and avocado noodle bowls recipe
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7 ratings
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
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
1 of your 5-a-day an a source of vitamin D
Each serving contains
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Energy
1910kj
455kcal
23%
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Fat
16g
23%
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Saturates
3g
14%
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Sugars
6g
7%
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Salt
0.4g
7%
of the reference intake
Carbohydrate 49.5g
Protein 23.8g
Fibre 9.6g
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