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 Hoisin Brown Rice Noodles & Tenderstem Broccoli
Our responsibly-sourced salmon is so flavourful, it doesn’t need much to shine. We roast it simply with salt and pepper, and serve over a bed of hoisin vegetable noodles, garnished with sesame seeds.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 pepper (use half)
- 25g honey (use half)
- 180g Tenderstem broccoli (use half)
- 60g chestnut mushrooms (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 1 tsp sesame seeds (use half) (Sesame)
- 3 tbsp hoisin sauce (use half) (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 1 salmon fillet (Fish)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 681
Protein: 42g
Carbs: 59g
Fat: 31g
Ingredients
- 1 tsp sesame seeds (Sesame)
- 25g honey
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 3 tbsp hoisin sauce (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 60g chestnut mushrooms
- 180g Tenderstem broccoli
- 1 pepper
- 1 unwaxed lime
- 100g brown rice noodles (Brown Rice Flour, Water)
- 2 salmon fillets (Fish)
Nutritional Information
Calories: 681
Protein: 42g
Carbs: 59g
Fat: 31g
Roast Salmon with Hoisin Brown Rice Noodles & Tenderstem Broccoli
Our responsibly-sourced salmon is so flavourful, it doesn’t need much to shine. We roast it simply with salt and pepper, and serve over a bed of hoisin vegetable noodles, garnished with sesame seeds.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve & a measuring jug
Get the salmon & noodles on
- Place the salmon, skin-side up, onto the lined baking tray. Drizzle with 1 tsp oil and season with salt and pepper. Roast for 20 mins / air fryer 17 mins, until cooked through
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Drain and rinse well under cold water
Prep time
- Quarter the lime. Cut the pepper into bite-sized pieces. Trim the broccoli and chop into thirds. Thinly slice the mushrooms
Build the dish
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the broccoli, pepper and mushrooms. Cook for 5-6 mins, until soft and golden. Season with salt and pepper
- Add the hoisin, tamari, honey and 80ml water (40ml for 1 person) to the pan. Bring to the boil and simmer for 3-4 mins, until thickened slightly
- Add the cooked noodles to the pan and toss to coat in the sauce, until piping hot. Squeeze in the juice from half the lime, then remove from the heat
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the noodles between bowls, topped with the salmon. Garnish with the sesame seeds and the remaining lime wedges, for squeezing over
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