If you’re looking to add some Eastern flair to your weekly meal plan, our friends at the Arkansas Heart Hospital have you covered. Their team at the Bariatric and Metabolic Institute developed a delicious Asian salmon with zoodles recipe that’s equal parts delicious and beautiful. And with zucchini serving as a low-carb pasta alternative, this delectable dish ups your daily veggie intake making it heart-healthy, too. That’s a win-win, if you ask us.


Asian Salmon With Zoodles

Recipe by Courtney Sutterfield, RD, RDN, at the Bariatric and Metabolic Institute at Arkansas Heart Hospital.


  • 1 pound salmon filet
  • 2 zucchinis, spiraled
  • 1 medium onion, thinly sliced
  • 1 bag of shredded carrots
  • canola oil
  • kosher salt
  • freshly ground black pepper

Dipping sauce:

  • 1/2 cup + 1 tbsp. Rice Bran oil (can substitute canola oil, if needed)
  • 1 tsp. sesame oil
  • 1/4 cup lite soy sauce
  • 1/4 cup + 1 tbsp. rice wine vinegar
  • 1 tbsp. ginger paste
  • juice of 1 lime
  • 1/4 cup + 1 tbsp. Splenda
  • 2 tbsp. dijon mustard



  1. Whisk together all ingredients for the Asian dipping sauce in a medium bowl. Set aside.
  2. Preheat the oven to 350. 
  3. Season salmon with kosher salt and black pepper.
  4. Place salmon on a foil-lined baking sheet and roast in the oven for 10-15 minutes or until thoroughly cooked.
  5. Heat one tablespoon of canola oil in a large sauté pan. 
  6. Add onion and carrots, season with salt and pepper and sauté until tender, about eight minutes. 
  7. Add spiralized zucchini noodles and toss to heat through, about two minutes.
  8. Place zoodle mixture on a plate and top with 2-3 ounces of salmon. 
  9. Drizzle with two tablespoons of the Asian dipping sauce.
  10. Enjoy!