Teriyaki Salmon, Green Beans & Noodles

Per Serving: 373kcal P: 39g C: 20g F: 14g

1. Preheat the oven to 180C/160C Fan/Gas Mark 4

2. Part boil the green beans for 2 minutes, then drain.

3. In an oven proof dish, line with parchment paper and place the salmon fillets.

4. Arrange the green beans around the salmon.

5. Mix together the honey, rice wine vinegar, garlic and 2 TBSP of soy sauce.

6. Pour half the sauce over the salmon and green beans.

7. Slice the lemon into quarters, and place two slices into the oven dish.

8. Place the Salmon into the oven and cook for 15 minutes.

9. Take the salmon out of the oven and pour the other half of the sauce onto the salmon and green beans.

10. Place the salmon back into the oven and cook for 5 more minutes.

11. Now heat up a wok with 1 TSP of olive oil and cook the noodles for 3 minutes.

12. After 3 minutes add 1 TBSP of soy sauce and cook for a further 2 minutes.

13. Take the noodles off the heat and take salmon out the oven.

14. Place the noodles into a bowl, and add the salmon, green beans and the cooked lemon wedge.

15. Squeeze the other quarter of the lemon over the salmon and enjoy.

2 140g Salmon Fillets

200g Green Beans

250g Bareknaked Noodles (125g Per Person)

2 Garlic Cloves (cut or minced)

1 TBSP Honey

3 TBSP Low Salt Soy Sauce (2 TBSP for the sauce 1 TBSP for the Noodles)

1 TBSP Rice Wine Vinegar

1 TSP Olive Oil (For the Noodles)

1 Lemon (Quarted)