Lemongrass Soba Noodle Salad is the perfect fresh spring dinner. Topped with crisp pan-seared lemongrass salmon, tossed with fresh asparagus and spiralized cucumbers, this salad is not only healthy, but incredibly easy and perfect for busy weeknights. Easily made Paleo!
| gluten free + dairy free + Paleo/Whole30 & vegan option |
I’ve got dinner for you!
A healthy, gluten free, Asian-inspired dinner or lunch.
And it only takes 30 minutes (or less!).
This Lemongrass Soba Noodle Salad is incredibly easy to whip up on a weeknight. It’s got…
- Gluten free buckwheat soba noodles – but feel free to keep it Paleo with sweet potato noodles or zucchini noodles!
- Fresh spring asparagus
- Crisp, pan-seared salmon – leave it out or replace with tofu for a vegan version!
- Spiralized cucumbers are SO fun!
- A sweet Asian sauce with hints of lemongrass
- Fresh herbs and scallions
Soba noodles take literally 10 minutes to cook, and your salmon might take 12-15. Everything else is a piece of cake.
Speaking of cake. How about this for dessert?!
What is lemongrass?
I love using lemongrass in Thai cuisine, curry, and Asian-inspired dishes. It’s a wonderful way to add a subtle, sweet lemon flavor without the overwhelming lemony-ness of a real lemon.
Find lemongrass with your other refrigerated herbs in the produce section of the grocery store (fair warning, though: Trader Joe’s doesn’t carry it).
IMPORTANT NOTE: to cut lemongrass, don’t make the same mistake I did years ago. You’ll want to remove the tough outer couple layers first. Score it down the middle, peel back and discard the first couple layers. Then turn your knife and begin mincing away! If it’s still a little too tough to mince, remove one more layer.
How else can you serve this Lemongrass Soba Noodle Salad?
Oh, have I got options for you.
As mentioned above, you can swap the salmon for tofu or tempeh, or even a soft-boiled egg to keep it vegetarian/vegan.
Add shredded carrots.
Toss in some thinly sliced red cabbage
Fresh basil! Yes, please.
And all the sesame seeds.
Sometimes I sit down to write these posts and feel totally blank, like there’s just nothing in life to share. Writing up recipe posts is easy, but getting into life is more challenging.
I sometimes feel like there’s so much going on that there’s nothing going on! Does that even make sense? In a nutshell, there have definitely been things going on, but it’s just easier not to pen them all down.
Even though I feel like my mind is a little blank/scatterbrained/empty, but full of things at the same time, here’s what’s been on my mind:
Living a more sustainable, organic life. I’ve been SO into how our food choices and consumer habits impact our health and the environment. I accidentally stumbled across Andrea’s blog and have been sort of enraptured by the idea of living more close to the ground. I’m trying to buy more food in bulk, which means dried beans and grains versus purchasing them in cans or plastic bags. With the farmer’s market finally open, my vegetable and fruit purchases are made locally – better for our bodies and less costly for the environment. I’ve been cooking more vegetarian meals and make sure that the meat we buy is organic and free of antibiotics. It comes at a higher price, but I look at it this way: would we rather sacrifice time or money? It’s times like this that I wish we lived somewhere with year-round farmer’s markets!
Gardening. On that same note, I’ve been researching the HELL out of organic gardening with the hopes of getting something in the ground. We’re already past the last frost date according to the Farmer’s Almanac, so definitely next year. In the meantime, I’m filling our home with a ton of plants! Check out this article for some seriously gorgeous indoor gardening!
Eating more vegetables. Kind of self-explanatory. More Buddha bowls, more greens, a plethora of grilled vegetables drizzled with herbed tahini, chimichurri, avocado sauce… just gimme all the veggies please! This is one of my favorite go-to grilled veggie dinners!
Complacency & comfort zones. I was on the phone with my dad the other day and he said something that really made me stop and think. He said when you start to get comfortable in your marriage and start having kids, life gets really crazy and routine settles in without you realizing it. Getting stuck in routine is what causes separation.
Summer FOMO. This is the time of year when we all emerge from our winter hibernation. In my case, I feel particularly isolated in the winter months, and sometimes that carries over to summer. I think as summer approaches, I get a serious case of FOMO – I want to do ALL THE THINGS all at the same time. Like, summer’s coming, so I’ve gotta make sure I get to the farmer’s market every Saturday, have brunch on a restaurant patio, go to the beach, landscape the lawn, go for walks and jogs outside, play in the park, take a road trip, pack a picnic, have a bonfire and toast marshmallows… all in the 2 months of SOLID summer we have here. I can easily get overwhelmed, so it’s important for me to slow down and just enjoy life as it happens.
Some of these changes will be easier to implement than others, and I’m certainly not perfect so I know there will be challenges and setbacks. Mindset shifts are the hardest part of life because we’ve grown up with a certain way of seeing the world, others, and ourselves.
I guess I had a lot more to say than I originally planned on. I hope some of this was helpful; can you relate?? Leave me a comment!
Anyway, cheers to warmer weather! Hope you enjoy the heck out of this easy spring dinner!!
PS. Noodles are really hard to style and photograph.
Pin this Lemongrass Soba Noodle Salad for later!
A fresh, healthy, and gluten free weeknight dinner sure to please the whole family!
- 2 Tbsp. olive oil, divided
- 1 1/2 Tbsp. minced lemongrass
- 1 Tbsp. freshly grated ginger
- 2 cloves garlic, minced
- 1/4 c. tamari or coconut aminos
- 2 Tbsp. rice vinegar
- 2 tsp. honey or maple syrup
- 1 1/2 lbs. wild-caught salmon fillets
- Salt & pepper to taste
- 8 oz. buckwheat soba noodles (use zucchini noodles or sweet potato noodles for Paleo)
- 1 bunch asparagus, woody ends trimmed, cut into 2" pieces
- 1 cucumber, spiralized
- 4 scallions, sliced on the bias
- 1 avocado, sliced, for serving
- Freshly torn basil for serving
- Toasted sesame seeds for serving
Heat a large skillet over medium-high heat; add 1 Tbsp. olive oil. Add the lemongrass, ginger, and garlic; saute 1 minute until fragrant, then remove from heat and transfer to a small bowl. Whisk in the tamari, rice vinegar, and honey.
Return the skillet to medium-high heat and add the remaining 1 Tbsp. olive oil. Season the salmon fillets with salt and pepper, then lightly brush each with 1-2 Tbsp. of the lemongrass sauce.
When the skillet is hot, add the salmon, skin-side down; sear until golden, about 3-4 minutes, then flip with tongs and reduce heat to medium. Continue cooking an additional 6-8 minutes or until salmon is cooked through.
Meanwhile, bring a large pot of water to a boil; add the soba noodles and cook according to package directions. When there are 2 minutes remaining on the noodles, add the asparagus to the pot. Cook until noodles are done, then drain and return the noodles and asparagus to the pot. Add the remaining lemongrass sauce to the noodles, tossing with tongs to coat.
Serve the salmon on top of a bed of soba noodles and asparagus with spiralized cucumber, scallions, avocado, sesame seeds, and fresh basil if desired.
Nutrition information per serving:
Calories: 502 Protein: 45g Carbs; 48g Fat: 14g