An easy to make, one pan, zoodle salad with shiitake mushrooms, seared salmon, and a delicious sesame shiitake dressing.
Weeknights are busy for everyone. What I love about this dish is that not only is it easy, but it’s also healthy!
I recently teamed up with my friends over at The Feed Feed to partner with Annie’s and my local co-op The Merc Co-Op in Lawrence, KS to create a flavorful dish featuring one of Annie’s salad dressings.
Salad dressing doesn’t have to always be used in the traditional sense. I loved using Annie’s Sesame Shiitake Dressing (vinaigrette based) as a sauce for the warm mushroom zoodle salad.
I felt like pairing the salmon with this dish would help add a great source of protein and would also compliment the sesame and shiitake flavor both in the dressing and in the recipe.
Find the details for this recipe below and read on for some helpful tips and tricks!
- Skillet (I prefer Cast Iron)
- Knife & Cutting Board
- Measuring Cup
I chose to use this Annie’s dressing as the sauce base for this dish because I love their products. I grew up eating their organic mac and cheese, and even though that’s only an indulgence I have once in a while, it is a brand I recognize and trust.
I love that their Sesame Shiitake Dressing is Non-GMO, has no added colors, preservatives, or artificial flavors. I especially love that this dressing is a no sugar added dressing as well!
Because this recipe is only a handful of ingredients (many which are kitchen staples) and onyl use ones pan, I like to make this often.
Start by patting the salmon fillets dry, season both sides with salt and pepper. I left the skin on for added health benefits but you can remove it as well.
Sear the salmon skin side down first to get crispy in some sesame oil. Flip the salmon and add some of the dressing to help add that delicious sesame shiitake flavor to the salmon.
When the salmon is fully cooked, remove it from the pan and add the mushrooms, garlic, and green onion to the dressing mixture still in the pan. I saute the veggies until tender.
For the zoodles, I prefer mine to be barely cooked and just heated through. By tossing the zoodles a few times to mix them into the mushroom mixture and sauce, allow them to warm through and turn off the heat. I find this is best for a dish that’s not watery and zoodles that are not mushy.
Place the salmon back into the pan over the warm mushroom zoodle mixture, add a little more dressing over the top and garnish with sesame seeds!
Warm Mushroom Zoodle Salad with Salmon and Shiitake Sesame Vinaigrette:
- 1/3 cup Annie’s Sesame Shiitake Dressing divided
- 2 tsp. Sesame oil
- Salt & Pepper
- 2 Salmon Fillets
- 4 oz. Shiitake Mushrooms sliced thin
- 2 Garlic Cloves sliced or minced
- 2 Green Onions sliced thin
- 4 cups Zucchini Noodles
- Sesame Seeds for garnish
- 1. Pat the salmon dry, and season both sides with salt and pepper. In a heavy bottom skillet (I like cast iron), add the sesame oil and heat the skillet to medium heat. Sear the salmon, skin side down first and cook until crispy. Flip the salmon and add ¼ cup of the Annie’s Sesame Shiitake Dressing to the pan and let the salmon cook in the mixture until fully cooked, about 5-6 minutes total.
- 2. Remove the salmon from the pan and set them aside. Leave the remaining dressing and add the mushrooms, garlic, and green onions. Cook until tender, about 3-4 minutes. Add the zoodles and cook just until tender. Place the salmon fillets back into the zoodle and mushroom salad mixture and drizzle the remaining 2 tbsp. of the dressing over the top. Garnish with sesame seeds if desired and serve.