HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLime Roasted Salmon
Lime Roasted Salmon

Lime Roasted Salmon

with Szechuan Noodles

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Allergens:FishEggCereals containing GlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Pak Choi

1 clove

Garlic Clove

1 unit(s)


2 fillet

Salmon Fillet


2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing Gluten)

1 sachet

Ginger Puree

1 sachet

Szechuan Paste


Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2040 kJ
Energy (kcal)488 kcal
Fat13.0 g
of which saturates3.0 g
Carbohydrate64 g
of which sugars11.0 g
Protein32 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 200°c. b) Halve the bell pepper and discard the core and seeds. Slice into thin strips. c) Trim the bok choy then thinly slice widthways. d) Peel and grate the garlic (or use a garlic press). e) Zest and halve the lime.


a) Heat a drizzle of oil in a wok or large frying pan on medium-high heat. b) When it’s hot add the bell pepper and stir-fry until softened, 5-6 mins. c) Meanwhile, bring a large saucepan of water to the boil for the noodles.


a) In a small bowl combine the juice from half the lime with a drizzle of oil, salt and pepper. b) Pop the salmon skin-side down on a lined baking tray, pour over the lime oil and roast on the top shelf of your oven until golden and cooked through, 12-15 mins. IMPORTANT: The fish is cooked when it is opaque all the way through.


a) When the pepper is cooked, add the bok choy and fry for a further 2-3 mins until it's wilted. b) When the water for the noodles is boiling, add 0.25 tsp salt and the noodles, cook until tender, 4 mins. c) Drain in a sieve. Pop back in the pan, drizzle with oil and stir through to stop it sticking together.


a) While the noodles cook, mix the Szechuan paste, lime zest and water (see ingredients for amount) in a small bowl. b) Lower the heat of your veg pan and stir the grated garlic and ginger purée. c) Cook for 1 more minute, then add the noodles and Szechuan mix. d) Mix to ensure the noodles are evenly coated and piping hot. Add a splash of water to the sauce if necessary.


a) Cut any remaining lime into wedges. b) Share the noodles between your bowls and top with the roasted salmon and a lime wedge on the side for squeezing over. Enjoy!