Baking the salmon all in one unifies your whole meal in an easy-to-transport parcel
• 85g vermicelli noodles
• 2 tablespoons sesame oil
• 2 garlic cloves, finely sliced
• 1 red chilli, deseeded and finely sliced
• 3 pak choi, chopped into stems and leaves
• 100g green beans
• 3 tablespoons soy sauce
• 1 lime, juiced
• 3 spring onions , sliced
• 3 tablespoons roughly chopped coriander leaves
• 2 tablespoons white miso paste
• 1 tablespoons mirin
• 1 tablespoons grated fresh root ginger
• 2 x 140g salmon fillets
• 2 teaspoons sesame seeds
• 1 avocado, peeled, stoned and sliced
• 1/2 bunch watercress
• lime wedges
1 Preheat the oven to 200°C. Cover the vermicelli in boiling water and leave for 5 minutes, then drain, rinse and set aside.
2 Heat the sesame oil in a medium saucepan and fry the garlic and chilli for 1 minute. Add the pak choi stems, green beans, soy sauce and lime juice, toss to coat and cook for 2 minutes.
3 Remove from the heat, add the pak choi leaves then toss through the vermicelli, 2 tablespoons of the spring onions and 2 tablespoons of the coriander leaves.
4 In a small bowl, mix together the miso paste, mirin and ginger, and evenly brush the sauce over each of the salmon fillets.
5 Divide the noodles between 2 large squares of baking parchement on an oven tray and place the salmon fillets on top. Sprinkle over the sesame seeds, and the remaining spring onions and coriander leaves. Fold the paper up and twist to seal.
6 Cook in the oven for 12–15 minutes until the fish flakes easily when tested with a fork. Once cooked, allow it to cool.
7 Pack the miso salmon parcels into lunch boxes and store in the fridge overnight. Serve with the avocado, watercress and lime wedges.
Recipe courtesy of Bec Dickinson, extracted from Love Your Lunches