The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roast Salmon with Sesame Ginger Noodle Salad & Toasted Nori
When the family’s craving a stir-fry, this delivers: buttery responsibly-sourced salmon joins brown rice noodles, vibrant carrots, nutty Tenderstem broccoli, crunchy mangetout and sweet peppers. Finish the dish with a drizzle of sesame dressing and a sprinkle of dried nori seaweed.
High protein
6 plants
Low sat fat
Family classics
Serving size
Ingredients
- 180g Tenderstem broccoli
- 3 spring onion
- 4g organic toasted nori (Sunflower oil*, toasted nori sea vegetable* (47%), sea salt. *organically grown.)
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 2 pepper
- 80g mangetout
- 50g honey
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp sesame oil (Sesame)
- 1 unwaxed lime
- 1 carrot
- 4 salmon fillets (Fish)
Nutritional Information
Calories: 678
Protein: 39g
Carbs: 58g
Fat: 32g
Roast Salmon with Sesame Ginger Noodle Salad & Toasted Nori
When the family’s craving a stir-fry, this delivers: buttery responsibly-sourced salmon joins brown rice noodles, vibrant carrots, nutty Tenderstem broccoli, crunchy mangetout and sweet peppers. Finish the dish with a drizzle of sesame dressing and a sprinkle of dried nori seaweed.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large saucepan, a large bowl, a small bowl, a peeler & a sieve
Roast the salmon
- Place the salmon, skin-side down, onto the lined baking tray, drizzle with 1/2 tsp oil and season with salt and pepper
- Roast for 10 mins
Pickle the carrot & make the dressing
- Meanwhile, peel the carrot into ribbons, then place into the large bowl with the juice from the lime and a pinch of salt. Toss to coat, then set aside to pickle
- In the small bowl, combine the sesame oil, tamari, ginger & garlic paste and honey. Set aside
Prep & cook the veg
- Halve the mangetout lengthways. Trim the broccoli and cut into small florets. Thinly slice the peppers
- After 10 mins, add the broccoli and pepper to the salmon tray, drizzle with 1/2 tsp oil and season with salt and pepper. Roast for another 10-12 mins, until the fish is cooked through and the veg is softened
- Meanwhile, thinly slice the nori and spring onions
Cook the noodles
- Bring the large saucepan filled with salted water to a boil
- Once boiling, add the noodles, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- When ready, add the broccoli, pepper, spring onion, mangetout and noodles to the carrot bowl. Pour over the dressing and toss to combine, then serve into bowls. Top with the salmon and sprinkle over the nori
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