Garlic Ginger Zucchini Noodle Bowl with Salmon and Bok Choy

gluten freeseafood

We’re back with another re-photographed, revamped recipe from the good ‘ole days!

This zucchini noodle bowl is made with so many immunity boosting ingredients, it’s an ideal meal for when you’ve been sick and need to refuel, need an extra boost, or just want something delicious for dinner!

Garlic Ginger Zucchini Noodle Bowl with Salmon

There are plenty of healthy fats (omega-3s!) in salmon and the garlic and ginger will boost up that immune system! The bok choy is a healthy dose of greens and the zucchini, of course, is full of metabolism boosting folates.

The broth is one of those broths you can’t help but slurp up at the end – so consider yourselves warned!

This recipe was originally posted in August of 2013, and I’m revamping it today with these gorgeous new photos by my girl Sarah over at Broma Bakery.

Today, Lu and I come back from Bermuda, on a trip with ALOHA. There will be a recap post on Wednesday, so stay tuned for that, but in the meantime, you can follow along on Instagram.

Garlic Ginger Zucchini Noodle Bowl with Salmon

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 9 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Garlic Ginger Zucchini Noodle Bowl with Salmon and Bok Choy

Prep Time10 mins
Cook Time20 mins
Total Time30 mins


  • 1 medium zucchini peeled, Blade C, noodles trimmed
  • 3-4 oz salmon skinless
  • salt and pepper
  • 1/2 tablespoon sesame oil
  • 1 bunch baby bok choy ends trimmed
  • 1 small clove of garlic minced
  • 1 teaspoon ginger minced
  • 1 tablespoon soy sauce
  • 1 cup vegetable broth
  • 1/4 cup chopped scallions


  • Cook your salmon anyway you prefer – grill it, sautee it, poach it, steam it, bake it. While cooking, follow the remaining steps.
  • Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the garlic and ginger, cooking for 1 minute or until fragrant. Add the bok choy, season with salt and pepper and cook for 3-5 minutes or until mostly wilted. Add in vegetable broth and soy sauce and stir for 1 minute.
  • Add in zucchini noodles, and let cook uncovered for about 3-5 minutes or until liquid boils for 1 minute and zucchini noodles soften and are cooked. Right before the noodles are done, mix in half of the scallions.
  • Pour the noodle mixture into a large bowl. Top with the piece of salmon. Garnish with remaining scallions.


Per serving (1 out of 1) - Calories: 376, Fat: 12g, Saturated Fat: 2g, Carbs: 25g, Fiber: 8g, Sugars: 12g, Protein: 46g, Sodium: 1969mg

Garlic Ginger Zucchini Noodle Bowl with Salmon

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LOVE this recipe- I gotta try this! I love salmon and the ginger garlic broth with bok choy seems fantastic.
Thanks Mallory - it's definitely a feel-good recipe and totally easy. Thanks for following!
Laura Corvette says:
OMG! I made this soup a few days ago and it was to die for! Thanks for all these wonderful recipes!! I LOVE making zucchini spaghetti and now I have tons of great ideas!
I'm so happy you made this! It's one of my go-to favorites. Thank you so much, it means a lot!
Ann says:
This sounds delicious. Where does all that sodium come from? I know I can replace soy sauce with low sodium, but still seems very high. Thanks. Love your site.
Nat says:
Looks divine! Going to the store for ingredients right after the gym! Only, you don't say on the recipe list, how much sesame oil you use, but I'm gonna guess 1/2 teaspoon?
2 tsp, nat! I hope that helps - this is one of my all-time favorite dishes, I'm glad you're trying it!
Nat says:
Oh, good to know. It came out divine. I did, however, throw in some crushed red pepper flake and more broth to make it more soupy. It was so good!
Nat says:
OK, I've now made this dish several times, but I changed it up this time since I have the flu, sad face. I skipped the salmon (since fish and flu do NOT go together) and added a breast of shredded chicken that I baked with Mrs. Braggs as a marinade, and I used low sodium chicken broth and doubled the recipe (since the flu is usually two days) and added more ginger (since tummy is sour and ginger calms upset tummies), and it is marvelous. So far, I think I've bragged about the Spiralizer and your site at least a dozen times? You are great. Thank you, Ali, for all these great recipes.
That sounds delicious! Keep the comments coming, I love it! Thanks for the kind words :)
Sylvia says:
Is that carb count correct? Is it for one serving or the whole recipe. I want to try it but the carb count is soooo high.
Angela says:
I'll definitely have to try this. I'm working hard to add more salmon in my diet, and I love that this is a single serving - so many soup recipes make 4-6 servings and then I'm stuck with a ton of leftovers.
Carin says:
I love this recipe! I added a little miso as well for extra umami!
Kristime says:
Soooooooo gooooooood.I made it with kettle & fire mushroom chicken bone broth because that's what I had on hand and it was amazing!
Angela says:
What makes the sodium so high?
Anonymous says:
I think the calories and protein should be a bit lower - 249 for calories and 24g of protein. Just from a double check!

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this is my third time packing a hospital bag, and I've never packed it this early buttttt with identical (mono-di) twins, they tend to come early, so I'm prepared! plus, with everything going on with my toddlers (sleep regressions, potty training, childcare shifts), the last thing I need to worry about is being ready for the hospital. 🥴 🏥⁣

so what's in my bag? 🎒 pretty much the same as my bag with Roma, with a few tweaks for twins. here's the list, in case you're packing yours and want a good base: ⁣

to note: some of the larger & last-minute items I write on a sticky note 🟨 and place it on top of the bag, so I remember and if Lu has to grab my bag, he knows what to add last minute! ⁣

Photo ID & Insurance card⁣
~ Wireless speaker⁣
~ Snacks for post-partum recovery⁣
~ Blanket & pillow⁣
~ Sleep gown & robe⁣
~ Nursing pillow⁣
~ Flip flops for shower⁣
~ Going home outfit (maternity sweats and nursing tank)⁣
~ Extra long iPhone charging cord⁣
~ @fridamom Peri Bottle⁣
~ Charged handheld fan⁣
~ Sleep mask⁣
~ Reuseable water bottle⁣
~ Grip socks⁣
~ Newborn going home outfit x 2⁣
~ Newborn sleep gown x 2⁣
~ Short-sleeve onesie x 2⁣
~ Top knot caps x 2⁣
~ Swaddle blankets x 2⁣
~ Velcro swaddle (@theollieworld) x 2⁣

DOPP KIT (all travel-sized)⁣
~ Face moisturizer⁣
~ Shampoo & conditioner⁣
~ Body wash⁣
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~ Deodorant⁣
~ Hair ties⁣
~ Dry shampoo⁣
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~ Lip balm⁣
~ Hair band⁣

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we're a month into summer and the zucchinis are LARGE. 👏🏼 they grow like weeds this time of year and there's only so much zucchini bread, soup, and fritters you can make - time to spiralize them! if you're new to spiralizing and not sure the best way to approach cooking spiralized zucchini, here are my top 3 ways to cook zoodles 👇🏼👇🏼👇🏼⁣

1️⃣ SAUTÉ -  this is my favorite way to enjoy zoodles. toss them over medium-high heat until al dente (with or without cooking oil.) the moment you notice them getting soggy, remove them from heat, drain into a colander, and pat dry. I recommend pouring a sauce on top instead of tossing with a sauce, to avoid extra wateriness. I LOVE a bolognese over zoodles.⁣

2️⃣ SIMMER - zucchini noodles don't get soggy in soups, they cook evenly and they are an easy way to add veggies into soups. just add them to the end of the cooking process (3 minutes is all you need to simmer until al dente.) think chicken "zoodle" soups and "zoodle" ramens! ⁣

3️⃣ RAW - you can eat zucchini raw! in the summertime, there's nothing better than a cold zoodle salad, and I love simple pesto zucchini noodles or you can try an Asian-inspired Thai dressing like a peanut sauce.⁣

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I'll admit, it's been a minute since I posted a spiralized zucchini meal on here, so I'm throwing it back (and bringing it back!) with this MEDITERRANEAN CHICKEN with SPIRALIZED VEGETABLES 🍅, originally made for the blog by my friend @skinnytaste! 🙏🏼⁣

I love the simplicity of this zoodle dish, it's one of those "what the heck am I going to make for dinner tonight?!" 🤔 kind of meals. you can bulk this up with some grains or some grilled potatoes, too!⁣

search the blog for the recipe! 🖥️⁣

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