This dinner looks like something you’d find in a restaurant, but comes together so easily, you’ll want to add it to your regular weeknight menu. Enjoying the whole wheat pasta won’t leave you feeling guilty with all of the vegetables and healthy salmon you’ll also be enjoying!
Chili Garlic Salmon Veggies and Noodles
-1 lb wild caught salmon filet
-1 Tablespoon chili garlic sauce
-1 Tablespoon and 1 teaspoon low sodium soy sauce, divided
-1 Tablespoon ground ginger
-4 oz whole wheat spaghetti
-1 small zucchini, julienned (I used my zoodle maker!)
-1 sweet red pepper, thinly sliced
-1/2 sweet onion, thinly sliced
-6 oz snow peas, strings removed
-1 jalapeno pepper, thinly sliced
-1 teaspoon sesame oil
-1 teaspoon chili pepper flakes (optional)
-1 teaspoon garlic powder
1. Preheat oven to 400°. Line baking sheet with aluminum foil, spray with nonstick spray. Place salmon on pan. Spoon chili garlic sauce over top, spread evenly. Pour 1 Tablespoon soy sauce over top, then sprinkle evenly with ginger. Place salmon in oven. Bake for 20 minutes, or until easily flakes with fork.
2. Meanwhile, boil noodles.
3. In separate pan, sauté sweet pepper, onion, jalapeno, and snow peas in remaining soy sauce and sesame oil. Season with chili flakes and garlic powder.
4. Once noodles are fully cooked, stir zucchini and noodles into the vegetables. Cook for 3 additional minutes.
5. Serve vegetable pasta with salmon.