You can mix up the vegetables in these speedy parcels to suit your preference, and what you have to hand. If you’re not a fan of pak choi, thinly sliced pepper or a handful of spinach would work well too.
5 cm piece fresh root ginger, peeled and thinly sliced into matchsticks
1 red chilli, deseeded and thinly sliced
Small handful coriander, roughly torn
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Arrange 4 rough 40cm squares of baking parchment on a work surface. In a small bowl mix the lime juice, soy sauce and plenty of seasoning. Arrange the noodles in mounds in the centre of the squares and toss through 1/2 the soy sauce mixture. Top each noodle mound with 2 quarters of pak choi, then lay on the salmon fillets.
Step 2Mix the ginger and chilli into the remaining soy mixture, then spoon over the salmon fillets.
Step 3Working 1 at a time, lift the sides of the baking parchment up and over the filling and roll down the edges to seal (leaving some space above the fish). Transfer the parcels to a large baking tray and cook for 18-20min, or until fish feels firm when pressed.
Step 4Carefully open the parcels and sprinkle over the coriander. Transfer to 4 plates (either in the parcels or empty out) and serve with lime wedges, for squeezing over.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
