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.
Roasted Salmon with Orange & Peanut Noodle Salad
We love nutty brown rice noodles because they’re satisfying and packed with goodness – including iron, zinc and potassium. In this quick, easy dish they’re irresistible with sustainably sourced salmon, a citrussy peanut dressing and crunchy veg.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 4cm fresh ginger
- 2 carrot
- 2 pak choi
- 50g honey
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 200g brown rice noodles (Brown Rice Flour, Water)
- 1 orange
- 4 salmon fillets (Fish)
- 1 unwaxed lime
- 1 sweetheart cabbage
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
Nutritional Information
Calories: 749
Protein: 44g
Carbs: 63g
Fat: 36g
Roasted Salmon with Orange & Peanut Noodle Salad
We love nutty brown rice noodles because they’re satisfying and packed with goodness – including iron, zinc and potassium. In this quick, easy dish they’re irresistible with sustainably sourced salmon, a citrussy peanut dressing and crunchy veg.
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Cooking Instructions
Before you start
- Preheat the oven to 200C / fan 180C / gas mark 6
- Line a baking tray with parchment paper
- Pull out a large bowl, a small bowl, a large saucepan, a grater, a peeler & a sieve
Roast the salmon
- Place the salmon onto the lined baking tray and season with salt and pepper. Roast for 20 mins, until cooked through.
Meanwhile, do the prep
- Peel the carrots into ribbons. Trim and finely slice the cabbage
- Transfer both to the large bowl
- Trim the pak choi and cut into bite-sized pieces. Roughly chop the peanuts for garnish
Make the dressing
- Halve the orange and the lime. Finely grate the ginger
- In the small bowl, mix the juice from the orange and the lime with the peanut butter, tamari, ginger, honey and 1 tsp oil. Add half the dressing to the large bowl and toss to combine
Boil & assemble
- Bring the large saucepan filled with salted water to a boil
- Once boiling, add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked
- In the final minute of cooking, add the pak choi. Drain together, and rinse under cold water to cool. Add the cooked noodles and pak choi to the large bowl and toss
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the noodle salad into bowls, topped with the salmon. Drizzle over the remaining dressing and garnish with the peanuts
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