Salmon Noodle Bowl

Ingredients

• 5 ounces asparagus cut in thirds
• 0.5 small avocado cut into bite-size pieces
• 4 ounces cucumber cut into medium pieces
• 12  juice of lime (3 TBSP juice)
• 0.3 teaspoon kosher salt 
• 0.3 teaspoon pepper fresh
• 6 oz salmon fillet cut into 8 pieces
• 1 tablespoon sesame oil toasted
• 4 ounces spaghetti whole-wheat

Equipment

• bowl
• frying pan
• whisk
• sieve
• tongs
• grill pan

Directions

1. Cook the noodles in boiling water until soft (about 6 minutes for soba, 8 for spaghetti).
2. Transfer with tongs to a strainer.
3. Add asparagus to same boiling water. Cook until al dente (about 2 minutes); rinse under cold water.
4. Heat a grill pan or skillet over medium-high heat. Coat lightly with cooking spray. Cook the salmon until cooked through, turning pieces (about 2-3 minutes per side). Reserve.
5. Whisk together sesame oil, lime zest and juice, and salt and pepper in a small bowl.
6. Combine the noodles, asparagus, and vinaigrette in a medium serving bowl.
7. Add the cucumber and avocado; toss to coat. Just before serving, add salmon.
8. Serve warm or at room temperature, or make up to 4 hours ahead and keep refrigerated in an airtight container.