Asian Salmon with Carrots, Zucchini & Noodles

barbara lentz


Stunning looking meal. Easy to cook all on one sheet. You can use other vegetables too like broccoli, brussel sprouts, bok choy etc...


☆☆☆☆☆ 0 votes

10 Min
25 Min



  • 1/3 c
    rice vinegar
  • 1 Tbsp
    shaoxing wine
  • 4 Tbsp
    brown sugar
  • 6 Tbsp
    soy sauce
  • 1 Tbsp
    toasted sesame oil
  • 1 tsp
    sriracha sauce
  • 1 Tbsp
    minced garlic
  • 1 Tbsp
    minced ginger
  • 1 Tbsp
  • 1 1/2 Tbsp

  • 2
    8 oz portions of salmon
  • 1 tsp
    kosher salt
  • 1 tsp
    chinese 5 spice
  • 1/2 tsp

  • 2 medium
    medium carrots shredded or cut with a spiralizer
  • 3 small
    zucchini shredded or cut with a spiralizer
  • 2 Tbsp
    olive oil
  • 1 tsp

  • 8 oz
    rice sticks or angel hair pasta
  • 1 Tbsp
    toasted sesame oil

  • 1/2 c
    green onions chopped
  • 3 Tbsp
    toasted sesame seeds
  • 1/2 c
    fresh cilantro chopped

How to Make Asian Salmon with Carrots, Zucchini & Noodles


  1. Preheat oven 400 degrees
    Whisk together the sauce ingredients and set aside.
  2. Get out a large sheet pan and line with foil. Drizzle a small amount of oil on the pan. Place the carrots on one side and the zucchini and the other side and season with salt. Season the salmon with salt, pepper and 5 spice place salmon in the middle. Pour the sauce over the entire pan. Mix the sauce into the veggies. Place in oven and roast for 15 minutes Stir the veggies trying not to disturb the salmon. Place back in oven and cook roast until salmon reaches an internal temp of 145 degrees. About 10 more minutes.
  3. Meanwhile cook the noodles according to directions drain and toss with the sesame oil.
    Serve garnished with green onion, sesame seeds, and cilantro.

Printable Recipe Card

About Asian Salmon with Carrots, Zucchini & Noodles

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Asian

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