Photo of Sesame Salmon Zoodle Bowls by WW

Sesame Salmon Zoodle Bowls

Total Time
10 min
10 min
No cooking required for this fresh take on a noodle salad. Leaving the spiralized squash noodles raw keeps them crisp after a toss in a homemade dressing made with grated fresh ginger, nutty sesame oil, and tangy rice vinegar. When buying rice vinegar, check the label to see whether it’s seasoned or unseasoned. Seasoned rice vinegar has added salt and sugar, whereas the unseasoned variety is plain vinegar diluted with a bit of water.


Rice vinegar

1½ Tbsp

Toasted sesame oil

2 tsp

Ginger root

¾ tsp, grated

Kosher salt

¼ tsp

Crushed red pepper flakes


Fresh zucchini spirals

3 cup(s), or summer squash noodles

Uncooked scallion(s)

½ cup(s), sliced (about 4 scallions)

Sheet-Pan Salmon & Asparagus

2 serving(s), search for the recipe in the WW app


  1. In a medium bowl, whisk the vinegar, oil, ginger, salt, and crushed red pepper. Add the zucchini noodles and scallions.
  2. Slice the asparagus spears on an angle and add to the vegetables. Toss well to coat. Flake the fish into chunks and gently toss with the vegetables. Divide between 2 bowls.
  3. Serving size: about 2 cups