Serving size

1 person 2 people 4 people

Ingredients

15ml hot honey

(honey, chilli extract)
1 chilli
300g wide brown rice noodles

(brown rice flour (84%), water)
240g green beans
2 unwaxed lemon
2 tsp ginger paste

(Ginger, Citric Acid, Cornflour)
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
2 tbsp white miso paste (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
3 garlic clove
2 aubergine
4 salmon fillets (Fish)

Allergens

Contains: Soya, Fish

Nutritional Information

Back

Ready in 20 High protein 1/3 daily fibre New Low sat fat Family favourite Big appetites

Traybake Citrus Salmon and Miso Aubergine with Zingy Chilli Noodles

Prep time: 0 mins

Total time: 0 mins

Cuisine: Thai

Food group: Fish

Cooking Instructions

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.

Cut the aubergine into 3cm cubes Put the aubergine on a large, parchment-lined baking tray and toss with 1/2 tbsp oil and a generous pinch of salt and pepper. Roast for 10 minutes Finely chop or grate the garlic. Add to the small bowl along with the miso, honey and 2 tbsp water. Season with a pinch of salt and pepper
After 10 mins, move the aubergine to the side. Season the salmon with salt and pepper then add to the other side of the tray, skin side down. Roast for 10 mins, then spoon the miso glaze and sprinkle the seeds over the salmon (kids tip: let the kids choose if they want seeds on their portion). Return to the oven for a further 10 mins, until the salmon is cooked through and the aubergine is golden brown
Bring a saucepan filled with salted water to a boil. Add the noodles and green beans to the saucepan, gently separate with a fork and simmer for 3-4 mins, until cooked. Drain, then rinse under cold water Add the ginger, juice from the lemon, tamari, half the chilli flakes (add less for less heat) and 1/2 tsp oil to the (now empty) miso bowl. Season with a pinch of salt and pepper Return the noodles to the saucepan. Pour over the ginger and lemon dressing. Gently toss to coat
Check your salmon is cooked through; it should be steaming hot, opaque and separate easily with a fork Share the noodles between bowls, top with the salmon and aubergine. Sprinkle over the remaining chilli flakes (for those who'd like the heat)