It’s a doddle. We probably have a variation of this once a week. You can mix and match the vegetables, depending on what’s in the ‘fridge. It is very quick – once the ingredients have been prepared takes just 25 minutes in the oven. Best of all, we both like it!



  • 1 carrot, finely diced
  • 4 spring onions, sliced
  • 1 stick celery finely diced
  • 1 garlic clove, slivered
  • 2 salmon fillets
  • zest and juice of 1/2 lemon or 1 lime
  • a grating of ginger
  • 100ml white wine or fish stock
  • 2 handfuls of baby spinach, washed
  • 2 portions of noodles
  • coriander



Additional ingredients might include, red pepper, cherry tomatoes, asparagus, fennel and fresh basil.

Set the oven to 200C.

Share the diced carrot, spring onion, celery and garlic between two sheets of tin foil. Lay the salmon over the vegetables. Pour the lemon or lime juice and a few fine peelings of zest over the salmon. Grate some ginger over the top.

Scrunch the edges of the tin foil together to create little parcels. Pour the wine or hot fish stock around the salmon and seal the top of the tin foil parcels. Make sure there’s enough room for the steam to circulate.

Place on an oven-proof tray and bake in the oven for 20-25 minutes.

Share the uncooked spinach between two bowls.

Once you have cooked your noodles, put them in the bowls on top of the spinach – the heat of the noodles should just wilt the spinach without over-cooking it.

Then take your salmon with the vegetables and juices and pour onto the noodles. Add a sprinkle of coriander as the finishing touch. Serve with a little sweet chilli sauce.