Sesame-Crusted Salmon With Sweet Chilli Noodles

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Pat your salmon fillet[s] dry with kitchen paper and add them to a baking tray (or two!) (use tin foil to avoid mess!)

Spread your miso evenly over the salmon fillet[s] with the back of a teaspoon

Sprinkle your black sesame seeds and toasted sesame seeds over the salmon fillet[s] and press down firmly with your hand so that they stick

Drizzle the salmon fillet[s] with vegetable oil and put the tray[s] in the oven for 14-15 min or until cooked through – this is your sesame-crusted salmon

Tip: Your fish is cooked when it turns opaque and flakes easily!

Meanwhile, add your wholewheat noodles to a pot and cover with boiled water until fully submerged

Bring to the boil over a high heat and cook for an initial 5 min

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Add the chopped ginger to a bowl with your soy sauce, red chilli relish, chilli flakes (can't handle the heat? Go easy!), 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil and the juice of half your lime[s]

Give everything a good mix up – this is your sweet chilli dressing

Once the noodles have been cooking for 5 min, add your Tenderstem broccoli and cook for 2 min further, or until tender with a slight bite

Once cooked, drain and return to the pot

Trim, then slice your spring onion[s]

Add the sweet chilli dressing to the noodles with the sliced spring onion and mix everything together – these are your sweet chilli noodles

Cut the remaining lime[s] into 1 wedge per person