Noodle Soup with Salmon

A summer soup and note from Chef Mariana

Noodle Soup with Salmon

Chef Partner Mariana wrote us the sweetest email, with a home-made recipe for Noodle Soup for a summer night when you're craving something a little cozy. We thought it was super cute (and written with love!), so we are passing it along with her recipe here. 


Dear Our Pantry team,

I prepared this recipe on a whim. I had some dandelion greens from the market and Diego brought home a couple salmon fillets. It was one of those damp early summer days where the AC is too cold. I wanted an easy but satisfying meal.  


I hope you enjoy,




Noodle Soup with Salmon and Dandelion Green

Serves 4 


4,  6oz salmon fillets 

Kosher salt 

Freshly ground pepper

3 cups chicken broth

1 lb rice or seaweed noodles

1 bunch fresh dandelion greens, chopped

1 cup Our Pantry Roasted Tomato Onion Salsa


Season salmon with salt and pepper to taste. 

Pour broth into a large skillet  bring to a boil. Add noodles, dandelion greens and place salmon on top. 

Cover, reduce heat to medium low and cook for 6 to 7 minutes. Or until the salmon is medium rare and the noodles are al dente.

Turn off the heat. 

Lift salmon fillets with a spatula and set aside. Finish the noodles with the salsa and stir to combine.

Serve noodles in a a shallow bowl, too with salmon fillets and finish with a touch more of salsa.