Salmon noodle wraps Recipe

Preheat your oven to 200°C (180°C fan/gas 6). While the oven heats, put the rice noodles in a bowl and pour over just enough boiling water to cover them. Let them sit for about 2 minutes, until they're pliable but still have a slight chew, then drain them thoroughly.

Return the noodles to the bowl, then add the spring onions, petit pois, a pinch of salt and pepper, and a third of the butter. Stir everything together until the butter has fully melted into the warm noodles, coating them evenly.

Divide the seasoned noodles and vegetables onto two large squares of baking parchment. Place a salmon fillet on top of each noodle pile. Slice the remaining butter and arrange it over the salmon.

Bring the long ends of the parchment paper together over the fish and fold them down tightly to create a sealed seam. Tuck the shorter ends underneath to ensure the parcels are completely closed. Transfer these parcels to a baking sheet and bake for 15 to 20 minutes, until the salmon is cooked through and flaky. Carefully open the parcels — watch out for the hot steam! — and transfer them to dinner plates to serve immediately.