Photo of Sesame-ginger salmon, shiitakes & broccolini with soba noodles by WW

Sesame-ginger salmon, shiitakes & broccolini with soba noodles

SmartPoints® value per serving
Total Time
40 min
25 min
15 min
Broccolini, aka baby broccoli, looks like a long, skinny cousin of regular broccoli on individual stalks.


Low sodium soy sauce


Minced garlic

1 tbsp(s)

Minced ginger

1 tbsp(s)

Red wine vinegar

1 tbsp(s)

Dark brown sugar

1 tbsp(s)

Garlic chili paste

1 tsp(s), plus extra for garnish

Uncooked wild Atlantic salmon fillet(s)

1½ pound(s), skinless (four 6 oz pieces)

Fresh shiitake mushroom

12 oz, sliced

Uncooked broccolini

3 bunch(es), coarsely chopped (about 1 1/2 lbs)

Uncooked soba noodles

6 oz, will yield 4 cups cooked

Reduced sodium canned chicken broth

¾ cup(s)

Uncooked scallion(s)

2 medium, sliced

Toasted sesame oil

4 tsp(s)

Dried sesame seed kernels

4 tsp(s)


  1. In a small bowl, to make marinade, whisk together soy sauce, ginger, garlic, vinegar, sugar, and garlic paste. Pour half of soy mixture in a shallow bowl; let rest aside. Add salmon to bowl, turn to coat in soy mixture. Let rest at room temperature 15 minutes.
  2. Preheat oven to 450°F. Line two baking sheets with foil and coat with cooking spray. Arrange mushrooms on one pan in a single layer and arrange salmon and Broccolini on other pan in a single layer; drizzle vegetables with remaining marinade from salmon bowl. Bake for 15 minutes for medium-rare or 20 minutes for well done.
  3. While salmon roasts, cook noodles according to package instructions. Drain; place in a large bowl. Combine reserved soy mixture and broth in a cup; pour over noodles, tossing to coat.
  4. To serve, place 1 c noodles in a wide shallow bowl; top with a salmon fillet, 1 c vegetables, some scallions, 1 tsp oil and 1 tsp sesame seeds. Serve with hot sauce or additional chili garlic paste (optional).


Serving size: 1 bowl (1 salmon fillet, 1 c each vegetables and noodles)