Sesame-Ginger Salmon with Snap Peas and Rice Noodles

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant 20-minute weeknight dinner featuring perfectly seared salmon coated in a glossy ginger-sesame sauce, paired with crisp snap peas and tender rice noodles. This Asian-inspired quick recipe (gluten-free), ready in about 35 minutes, pairs salmon fillets, rice noodles, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 2 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 4 oz rice noodles in boiling salted water for 3-4 minutes until tender but firm; drain and rinse under cold water to stop cooking.
  2. Step 2: Thinly slice 1 tbsp fresh ginger and mince 1 clove garlic. Whisk together 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp rice vinegar, and 1 tsp honey in a small bowl.
  3. Step 3: Pat 12 oz salmon fillets dry with paper towels. Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering, then add salmon skin-side down. Sear for 4-5 minutes until skin is golden and crispy.
  4. Step 4: Flip salmon and cook 2-3 minutes more until just opaque in the center. Remove salmon and set aside.
  5. Step 5: Add snap peas to skillet and cook 3-4 minutes until bright green and crisp-tender. Pour sauce mixture over peas and simmer 1 minute until slightly thickened.
  6. Step 6: Toss cooked rice noodles into sauce with salmon, coating evenly. Serve immediately while hot.

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