Salmon is a great source of vitamin B12, much-needed vitamin D, as well as protein and essential omega-3 fatty acids.
By adding in spinach, one of the healthiest foods around and rich in vitamins K, A and C, as well as magnesium and iron, you increase the nutritional value even further.
Using rice noodles keeps the dish light and gluten-free and simply packed with nutrients. For added texture, we like to add crushed peanuts to the noodles, but those looking to keep calories to a minimum, can use sesame seeds instead.
FOR THE FISH
2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp runny honey
4 Prime salmon fillets
FOR THE NOODLES
2 tbsp sesame oil
2cm piece fresh ginger finely chopped
4 spring onions chopped
100ml light soy sauce
Pinch of chilli flakes
4 tbsp rice wine
2 tbsp runny honey
250g instant rice noodles
Small cup of salted peanuts, crushed OR toasted sesame seeds
2 limes quartered
Handful of coriander leaves
Bake the salmon fillets in tin foil first drizzling them in the sesame oil, soy sauce and honey, before seasoning and covering over with foil. Bake at 200C/gas mark 6 for around 20 minutes.
While the salmon cooks, mix the sesame oil in a cup or small bowl with the soy sauce, chilli flakes, rice wine and honey and set aside.
Next, heat a tablespoon of groundnut – or your preferred - oil in a wok or large frying pan then add the ginger and spring onions and stir-fry for around 2 minutes before adding the spinach and cooking until wilted.
Shortly before you take the salmon out of the oven, cover the rice noodles in boiling water for 1 minute before draining and adding to the wok.
Now pour the dressing over the noodles and mix together. If you would like to include peanuts or sesame seeds, then add these in now too.
All that remains is to serve the noodles onto each plate, setting a salmon fillet on top, sprinkling with coriander, and adding one or two quarters of lime to the side.