Sesame Salmon Noodles with Pickled Carrot & Miso Dressing

Serving size

1 person 2 people 4 people

Ingredients

2 salmon fillets (Fish)
90g Tenderstem broccoli
1 carrot
1 tbsp sesame oil (Sesame)
1 tbsp tamari (Soya)

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

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
25g honey
80g sugar snap peas
1 tbsp rice vinegar

(Rice Vinegar, Salt)
1 tsp sesame seeds (Sesame)
100g brown rice noodles

(Brown Rice Flour, Water)

Allergens

Contains: Fish, Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	173Kcal	710Kcal
	723kJ	2970kJ
Fat	8.7g	36g
of which saturates	1.6g	6.4g
Carbohydrates	14g	58g
of which sugars	4.6g	19g
Protein	9.9g	41g
Salt	0.46g	1.9g
Fibre	1.7g	6.8g

Ingredients

1 tsp sesame seeds (use half) (Sesame)
100g brown rice noodles (use half)

(Brown Rice Flour, Water)
1 carrot (use half)
1 tbsp rice vinegar (use half)

(Rice Vinegar, Salt)
1 tbsp white miso paste (use half) (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
25g honey (use half)
80g sugar snap peas (use half)
1 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
1 tbsp sesame oil (use half) (Sesame)
90g Tenderstem broccoli (use half)
1 salmon fillet (Fish)

Allergens

Contains: Fish, Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	173Kcal	710Kcal
	723kJ	2970kJ
Fat	8.7g	36g
of which saturates	1.6g	6.4g
Carbohydrates	14g	58g
of which sugars	4.6g	19g
Protein	9.9g	41g
Salt	0.46g	1.9g
Fibre	1.7g	6.8g

Back

High protein 5 plants

Sesame Salmon Noodles with Pickled Carrot & Miso Dressing

Prep time: 15 mins

Total time: 25 mins

Cuisine: Japanese

Food group: Fish

Savoury miso and tamari, sweet honey, and tangy pickled carrot – your favourite Asian flavours inspired this sustainably sourced salmon dish. We crust the fish with sesame and serve it atop a satisfying tangle of brown rice noodles, sugar snaps and broccoli.

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Pull out a medium saucepan, a medium bowl, a small bowl, a sieve & a peeler

Roast the salmon & prep

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
Trim the tenderstem and cut into thirds
In the small bowl, combine the sesame oil, tamari, miso and honey. Set aside

Pickle the carrot

After 10 mins, add the sugar snaps and tenderstem to the tray, drizzle with 1/2 tsp oil, a pinch of salt and pepper. Roast for a further 10 mins, until the salmon is cooked through
When the salmon has 5 mins remaining, drizzle each fillet with 1 tbsp of the dressing and cook for the remaining time

Pickle the carrot

Meanwhile, peel the carrot into ribbons, then place into the medium bowl with the rice vinegar, half the sesame seeds and a pinch of salt. Toss to coat, then set aside to pickle

Cook the noodles

Bring the medium 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. 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, remove the salmon from the tray and set aside. Add the noodles and three-quarters of the dressing to the veg tray and toss to combine. Return to the oven for 1 min, to warm through
Share the noodles between bowls and top with the salmon. Sprinkle over the remaining sesame seeds and drizzle with the remaining dressing. Serve the salad alongside