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Coconut Lime Noodle Salad with Baked Wild Salmon

Coconut Lime Noodle Salad with Baked Wild Salmon

This is one of my most requested recipes from friends and family, and it’s one of my favorites!

This delicious salad recipe is so versatile, you can make it ahead and put it in the fridge for later or you can eat it warm with the salmon right out of the oven.

You can top the salad with just about any protein, this recipe calls for baked salmon (which is delicious and my personal favorite) but you can also top it with chicken, steak, tofu… or nothing at all!

This is also a great dish to make and deliver for a friend or family member, I seem to have a lot of friends who are pregnant lately so this dish has been a goto for delivering to them (no pun intended)!



  • 1/4 cup + 2 1/2 Tablespoons Lime Juice
  • 1 bunch green onions, divided
  • 3 medium garlic cloves
  • 4 quarter size pieces of fresh ginger
  • 1/3 cup soy sauce
  • 1/3 cup maple syrup
  • 1 Tablespoon rice wine vinegar
  • 1 1/3 pound wild salmon
  • 1 can coconut milk
  • 1/4 cup peanut butter
  • 1 cup frozen peas (thawed) or snap peas, chopped
  • 1 cup carrots, shredded
  • 1/2 bunch cilantro, minced
  • 1 medium red pepper, small dice
  • 1, 8.8 oz package buckwheat soba noodles or spaghetti noodles
  • 1 avocado, diced
  • 1, 10.7 oz can mandarin oranges, drained



  1. Pre-heat oven to 350 degrees.
  2. In the bowl of a food processor add lime juice, 4 scallions, garlic, ginger, soy sauce, syrup and vinegar. Blend until well incorporated.
  3. Place salmon in a baking dish and pour 1/4 cup of sauce over salmon. Bake for about 22-25 minutes or until cooked through.
  4. Meanwhile, pour coconut milk, and peanut butter in the sauce and blend again until mixed throughly. Set Aside.
  5. Bring a large pot of water to a boil and cook pasta according to package. Drain and run cold water over.
  6. Place cooked pasta in a large bowl. Thinly slice remaining green onions and to pasta along with peas, carrots, cilantro and red pepper. Pour 1/2 the sauce over the pasta and toss to coat.
  7. When you are ready to eat, place the noodles in a bowl or plate, top with avocado and oranges. Divide salmon into 4 pieces and place 1 piece onto of the pasta. Drizzle remaining sauce over salmon.


Coconut Lime Noodle Salad with Baked Wild Salmon

Everything can be made a day ahead. Don\'t dress the salad until you are ready to serve.

30 minPrep Time

30 minCook Time

60 minTotal Time

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