Cooking Instructions

1. Preheat the oven to 240C / fan 220C / gas mark 9. Trim and quarter the fennel, then finely slice (save any fennel fronds for garnish). Heat a large frying pan with 1/2 tsp oil on medium heat. Add the fennel and a pinch of chilli flakes (to taste). Cook for 6-8 mins, stirring occasionally, until softening.
2. Place the salmon, skin-side down, on a lined baking tray. Drizzle with 1/2 tsp oil and season with sea salt and black pepper. Bake for 10-15 mins, until cooked through.
3. Finely chop or crush the garlic. Roughly chop the parsley and capers. Zest half the lemon. Add the garlic and capers to the fennel pan and cook for 2 mins. Add the yoghurt and 200ml hot water (100ml for 1 person). Crumble in the stock cube and stir. Bring to a boil then simmer for 4-6 mins, until thickened. In the final minute, stir in the spinach and lemon zest.
4. Meanwhile, bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water.
5. Add the cooked noodles, half the parsley and a squeeze of lemon juice (to taste) to the pan. Cook for 1 min, until the noodles are warmed through, then gently flake in the cooked salmon, discarding the skin. Season with sea salt and black pepper to taste.
6. Spoon onto serving plates and garnish with the remaining parsley, fennel fronds and remaining lemon as wedges.