These gorgeous anti-inflammatory salmon soba bowls are as delicious as they are beautiful. This deceptively easy weeknight dinner is also a great date night dinner or Valentine's Day at-home gourmet.
Line a sheet pan or oven-safe skillet with parchment paper. Add the salmon (skin-side down) and drizzle about 1 Tablespoon (or more) of the prepared sauce over the top of the salmon. Bake salmon in a preheated oven on 375ºF for 15 minutes. When cooked through, let cool 3-5 minutes and then cut into 4 equal pieces, about 3 ounces each.
For the Soba & Edamame
Bring a large pot of water to a boil. Add the soba and cook according to package directions, about 6-9 minutes. When there are FOUR minutes left on your timer, add the frozen edamame. Alternatively, you can add the frozen edamame to a heat-safe bowl, cover with boiling water and let sit for 3-4 minutes. When soba & edamame are cooked, strain in a colander and rinse immediately with cold water. Drizzle soba with oil of choice and toss to help prevent sticking while you finish preparing your bad-ass dinner!
For the toppings
Thinly slice the cucumber into half moons, slice (or cube) the avocado, thinly slice the scallions. Mix together black and white sesame seeds if using both.
For the Bowls
Divide the soba and edamame among 4 bowls. Add a piece of salmon to each, and top each bowl with ¼th of the cucumber slices, avocado, scallions, and sesame seeds. Drizzle with plenty of sauce and enjoy at room temperature.
Notes
If you plan to make this ahead for meal prep, be sure to toss the soba in oil and divide it among your containers before storing in fridge. It will still stick together somewhat.If it turns into one big blob of soba, cover it in boiling hot water for 10-20 seconds, and shake loose using chopsticks, then drain and eat as usual.