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Salmon and avocado noodle bowls recipe

Salmon and avocado noodle bowls recipe

7 ratings

Created by The Tesco Real Food 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

  • Energy

    1910kj
    455kcal     23%

  • Fat

    16g 23%

  • Saturates

    3g 14%

  • Sugars

    6g 7%

  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 49.5g Protein 23.8g Fibre 9.6g

Method

  1. 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.
  2. Meanwhile, cook the noodles to pack instructions. Drain well, then set aside.
  3. 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.
  4. 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

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