Fresh salmon with Thai noodle salad

This is just as nice served cold as it is warm. The balance of protein and carbs makes this salad super satisfying, and it can be prepped and cooked in just 20 minutes for a quick midweek dinner.

SERVES 2 PREP 15 mins COOK 5 mins EASY

2 skinless salmon fillets

1 large orange, the juice and zest of half, the rest peeled and chopped

125g French beans, trimmed and halved 50g mange tout, shredded

75g frozen peas

75g vermicelli rice noodles

2 tsp red curry paste

1 tsp fish sauce

3 spring onions, finely chopped half a pack basil or coriander, chopped 1 Put a pan of water on to boil. Line a steamer with baking parchment, add the salmon fillets and scatter with a little of the orange zest. When the water is boiling, add the beans to the pan, put the salmon in the steamer on top and cook for 5 mins. Take the salmon off, and if it is cooked, set aside but add the peas and mange tout to the pan and cook for 1 min more, or if not quite cooked leave on top for the extra min. Drain the veg, but return the boiling water to the pan, add the noodles and leave to soak for 5 mins.

2 Put the curry paste and fish sauce in a salad bowl with the orange juice and a little of the remaining zest and the spring onions. Drain the noodles when they are ready and add to the salad bowl, toss well, then add the chopped orange with the basil or coriander and the cooked vegetables. Tip in the juice from the fish, then toss well and serve in bowls with the salmon on top.

GOOD TO KNOW healthy • folate • vit c • fibre • omega-3 • 2 of 5-a-day • gluten free

PER SERVING 517 kcals • fat 22g • saturates 4g • carbs 39g • sugars 7g • fibre 8g • protein 36g • salt 0.86g