Serves 4
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To serve:

  1. Heat one tablespoon of oil in a large pan over a medium-high heat. Cook the sugar snap peas for 2-3 minutes or until just slightly tender. Transfer to a plate and set aside.
  2. Heat the remaining oil in the same pan over a medium-high heat. Season the salmon fillets with salt and pepper and cook skin side-up for 3-4 minutes.
  3. Carefully flip over the salmon and cook for another 3-4 minutes or until cooked through. Transfer to the plate with the sugar snaps.
  4. In a measuring jug, whisk together the teriyaki sauce, water, sriracha, lime juice and honey. Pour into the pan and bring to a boil over a medium-high heat. Add the cornflour slurry and cook for 1-2 minutes until the sauce has thickened. Return the salmon and sugar snaps to the pan and warm through for one minute.
  5. Serve the salmon, sugar snaps and sauce over noodles, scattered with the sesame seeds and spring onions.

Nutrition Facts

Per Serving: 439kcals, 19.1g fat (3.1g saturated), 30g carbs (25.1g sugars), 39.1g protein, 2.5g fibre, 1.53g sodium