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.
Sticky Hoisin Salmon Traybake with Wide Brown Rice Noodles & Rainbow Veg
This delicious traybake is sure to go down a treat with the whole family. Starring buttery responsibly-sourced salmon, and a medley of vibrant veg for a pop of colour. A sticky hoisin sauce ties everything together. Brown rice noodles soak up all the flavour. A family favourite that is big on flavour and low on effort. Clean plates guaranteed!
Prep in 10
High protein
5 plants
Low sat fat
Family-friendly
Serving size
Ingredients
- 1 pepper
- 2 onion
- 15ml hot honey (honey, chilli extract)
- 40g roasted peanuts (Peanuts, Nuts, Sesame)
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 6 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)
- 4 salmon fillets (Fish)
- 2 x head of broccoli
Nutritional Information
Calories: 731
Protein: 45g
Carbs: 66g
Fat: 33g
Sticky Hoisin Salmon Traybake with Wide Brown Rice Noodles & Rainbow Veg
This delicious traybake is sure to go down a treat with the whole family. Starring buttery responsibly-sourced salmon, and a medley of vibrant veg for a pop of colour. A sticky hoisin sauce ties everything together. Brown rice noodles soak up all the flavour. A family favourite that is big on flavour and low on effort. Clean plates guaranteed!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Bring a large saucepan filled with salted water to a boil
- Pull out a large baking dish, a small bowl & a sieve
Roast the veg & salmon
- Cut the onions into 2cm wedges. Thinly slice the pepper. Cut the broccoli into small florets
- Add all to the large baking dish and toss with 2 tsp oil, salt and pepper. Place the salmon fillets on top (skin-side up), drizzle with 1 tsp oil and season with salt and pepper
- Roast for 20 mins, until the salmon is cooked through and the veg has softened
Finish the prep & boil the noodles
- Meanwhile, in the small bowl, combine the hoisin, tamari, honey and 1 tbsp water
- Add the noodles to the saucepan, gently separate with a fork and simmer for 6-7 mins, until cooked. Drain, then rinse under cold water
Finishing touches
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- When everything's ready, remove the tray from the oven. Set the roasted salmon aside, then add the noddles and hoisin sauce to the veg. Toss to coat evenly
Plate up
- Share the noodles between bowls. Top with the salmon and drizzle over any remaining sauce from the dish. Garnish with the peanuts
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