I’ve been on a soba noodle kick lately, and after trying out this recipe numerous times in the past few weeks – I think I’ve finally got it down!
If you’ve never had soba noodles before, I highly recommend trying them! They’re made from buckwheat, which is a highly sustainable plant and more environmentally friendly than others. They’re also a healthy, gluten-free alternative to regular pasta! I recommend checking that the soba noodles are made from 100% buckwheat, with no wheat or other gluten added in.
Honey-Ginger Salmon + Soba Noodles
Prep time: 10 min
Total Cook Time: 30 minutes
-1 medium fillet salmon (I used Trader Joe’s Fresh Atlantic
-Dash of salt
-Dash of ground black pepper
-1 lemon, thinly sliced
-2 tbsp. Olive oil
-2 tbsp. honey
-2 tbsp. ginger powder (or fresh ginger, even better!)
-1 clove garlic, minced
-1 packet soba noodles
-1 cup chopped spinach
-1/2 cup baby portobello mushrooms
-2 cloves garlic, minced
-1 tbsp. furikake seasoning
-2 tbsp. soy sauce
-1 tbsp. olive oil
1. Combine soy sauce, honey, ginger, olive oil, salt and pepper.
2. Stir until mixed evenly and marinate salmon; refrigerate for 1 hour.
3. Preheat oven to 350° and line a baking sheet with foil; spray with nonstick cooking spray. Layer lemon slices evenly.
4. Season both sides of the salmon with salt and pepper and place on top of lemon slices.
5. Bake for about 25 minutes.
6. Serve salmon with lemon as garnish and enjoy!
1. Boil 4 cups of water with a dash of salt.
2. Chop spinach and garlic.
3. Once water is boiling, cook soba noodles as directed (usually about 4-5 minutes). Rinse under water when done, set aside.
4. Heat olive oil in a pan.
5. Add mushrooms, spinach, and garlic. Sauté for 5 minutes.
6. Add soba noodles and sauté for 2 minutes or until evenly heated.