Salmon Mushroom Zucchini Noodle Salad


A Note from Feedfeed

All of our favorite Asian flavors are in this one skillet by @BonAppeteach. Think sesame oil, green onions, shiitake mushrooms and seared salmon tossed with a delicious Annie's Shiitake & Sesame Vinaigrette.

Want to try the recipe? Find your local co-op here and shop for the ingredients! 

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  • Recipe Card
Prep time 10mins
Cook time 15mins
Serves or Makes: 2

Recipe Card


  • 2 ( 6 ounce ) salmon filets, patted dry
  • Kosher salt, To Taste
  • Black peppercorns, freshly grated, to taste
  • 2 teaspoons sesame oil
  • 1/3 cup Annie's Shiitake & Sesame Vinaigrette
  • 4 ounces shiitake mushrooms
  • 2 cloves garlic, sliced or minced
  • 2 green onions, thinly sliced
  • 4 cups zucchini noodles
  • Sesame seeds, for garnish


  • Step 1

    Pat the salmon dry, and season both sides with salt and pepper. In a heavy bottom skillet, add the sesame oil and heat over medium heat. Sear the salmon, skin side down and cook until crispy (about 4 minutes). Flip salmon and add 1/4 cup Annie’s Shiitake & Sesame Vinaigrette to the pan. Let the salmon cook in the mixture, about 5-6 minutes total. Remove the salmon from the pan and them aside.

  • Step 2

    Add the mushrooms, garlic, and green onions to the same pan with the remaining dressing. Cook until tender, about 3-4 minutes.

  • Step 3

    Add the zucchini noodles and cook just until tender.

  • Step 4

    Place the salmon fillets back into the zucchini noodle and mushroom salad mixture and drizzle the remaining 2 tablespoons of vinaigrette over the top. Garnish with sesame seeds and serve.