Ingredients

• 4 x 125g/4oz salmon fillets
• with skin left on
• 2 heaped tbsp hoisin sauce (from a jar or bottle)
• 150g/5½oz cherry tomatoes
• halved
• 140g/5oz medium egg noodles
• 200g/7oz long-stemmed broccoli
• trimmed
• freshly ground black pepper
• dark soy sauce
• to serve (optional)

Directions

• Preheat the oven to 220C/200C Fan/Gas 7 and line a small
• shallow ovenproof dish with kitchen foil.
• Place the salmon fillets into the dish
• skin-side down
• and brush generously with the hoisin sauce. Make sure the fillets are placed at least 5cm/2in apart from each other. Scatter the cherry tomatoes around them. Cook for 15 minutes
• or until the salmon is cooked through.
• Meanwhile
• prepare the noodles. Half-fill a saucepan with water and bring to the boil. Add the noodles
• return to the boil and cook for 1 minute
• stirring to separate the strands. Add the broccoli and cook for 3 more minutes
• stirring occasionally.
• Divide the noodles and broccoli between four warmed plates. Top with the salmon fillets and scatter with the cherry tomatoes. Season with pepper and serve sprinkled with a little soy sauce
• if using.