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The salmon and olive oil in this recipe contain heart healthy omega 3 and monounsaturated fatty acids. This dish comes together with a sweet and tangy balsamic vinaigrette, but you can shortcut the prep by using any favourite bottled balsamic dressing.


Recipe Summary test

20 mins
8 mins
28 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Prepare the noodles according to package directions. Add the green beans 4 minutes before draining.

  • Whisk the vinegar with the syrup, mustard, garlic and 1/2 teaspoon (2 mL) each salt and pepper until combined. Whisk in the olive oil until well combined. Measure out and reserve 2 tablespoon (30 mL) of the dressing. Toss the hot cooked noodles and beans with the onion, red pepper, basil and remaining dressing.

  • Meanwhile, lightly coat a nonstick pan with cooking spray and set over medium heat. Season the salmon with the remaining salt and pepper. Add the salmon and cook for 3 to 4 minutes per side or until just a hint of coral remains. Brush salmon with reserved dressing. Serve the noodle mixture topped with a piece of salmon.


Replace the Extra Broad Noodles with NO YOLKS(R) Broad or Dumpling Noodles.

This noodle toss can also be served with other protein options as a tasty side dish or on its own as a lunch option.

Replace the dressing in the recipe with 1/2 cup (125 mL) bottled balsamic vinaigrette blended with a little maple syrup to taste.

Nutrition Facts

547 calories; protein 30.8g; carbohydrates 51.5g; fat 23.1g; cholesterol 67mg; sodium 725.5mg. Full Nutrition