NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 oz dry soba noodles

0.25 cup shelled edamame

1 head baby bok choy

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp grated fresh ginger

1 clove minced garlic

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of water to a boil and cook the soba noodles according to package directions, adding the edamame during the last 2 minutes of cooking.

• 2

  Drain the noodles and edamame, then rinse under cold water to stop the cooking process and set aside.

• 3

  Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

• 4

  Heat the toasted sesame oil in a non-stick skillet over medium-high heat.

• 5

  Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is golden and crispy.

• 6

  Flip the salmon and cook for another 3-4 minutes until cooked through, then remove from the pan and let rest.

• 7

  In the same skillet, add the minced garlic, grated ginger, and chopped baby bok choy, sautéing for 2 minutes until the greens are wilted but the stems remain crisp.

• 8

  Whisk together the tamari and lemon juice in a small bowl, then add it to the skillet along with the cooked noodles and edamame.

• 9

  Toss everything together over low heat for 1 minute until well coated and warmed through.

• 10

  Plate the zesty noodle mixture and top with the pan-seared salmon fillet.