Change up your mealtime routine with this salmon and noodles recipe. It’s a fresh and delicious dish perfect for spring.

Directions:

  1. Preheat oven to 375ºF.
  2. Combine the soy sauce, sesame oil, ginger and rice vinegar in a bowl. Add the salmon and marinate for 10 minutes and up to 2 hours, turning once.
  3. While the fish is marinating, bring a large pot of salted water to the boil. Cook the soba noodles according to package directions. Drain and reserve.
  4. To build the parcels, take an 18” piece of parchment paper (foil can be used too) and fold it in half cross-wise to form a crease to mark the middle of the paper. For each parcel, place ¼ of the soba in the middle of the right side of the parchment paper. Top with 2 halves of the bok choy and ¼ of the cherry tomatoes. Remove the salmon from the marinade, wiping off excess back into the bowl. Place on top of the bok choy. Once all parcels are to this stage, take leftover marinade and drizzle it over the fish.
  5. To seal the parcels, fold the parchment over to cover the filling and make folds starting at the bottom of the parcel. Make subsequent folds that take in a bit of the previous fold so that everything can stay clamped together and trap in steam as the food cooks. The last fold can be tucked under which will help hold the parcels in place.
  6. Move to a baking tray. Bake for 15 minutes. To serve, break open the parcel and sprinkle with the sesame seeds and cilantro.


*For those following a gluten-free diet, be sure to use a gluten-free soy sauce.

Makes 4 servings.

An exclusive Pasta Fits recipe.

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