The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
2 tbsp Asian paste (Soya)
-
25g honey
- 2 onion
- 1 unwaxed lime
-
200g wide brown rice noodles
- 240g green beans
-
2 tsp ginger paste
-
1 tbsp tamari (Soya)
-
2 tbsp white miso paste (Soya)
- 3 garlic clove
- 2 aubergine
- 4 salmon fillets (Fish)
Fish, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 116Kcal | 593Kcal |
| 484kJ | 2483kJ | |
| Fat | 4.9g | 25g |
| of which saturates | 0.9g | 4.6g |
| Carbohydrates | 11g | 55g |
| of which sugars | 2.9g | 15g |
| Protein | 7.2g | 37g |
| Salt | 0.29g | 1.5g |
| Fibre | 1.7g | 8.9g |
Miso Salmon & Aubergine Traybake with Brown Rice Noodles
On busy weeknights, nothing beats a traybake. Ours stars responsibly-sourced salmon, coated in a sticky honey miso glaze, and gooey aubergine. Dish up with brown rice noodles and bright green beans, tossed in a spiced ginger dressing.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large saucepan, 2 small bowls & a sieve
Roast the aubergine & make the miso glaze
- Dice the aubergines into 3cm cubes, then add to a lined baking tray. Drizzle with 1/2 tsp olive oil and a generous pinch of salt and pepper. Roast for 20-25 mins, until golden and cooked through
- Finely chop or crush the garlic. Add to a small bowl, along with the miso, honey and 2 tbsp water. Mix well and season with a pinch of salt and pepper
Time for salmon
- Cut the onions into 1cm wedges
- Lay the salmon, skin-side down, onto the other lined baking tray, along with the onion wedges. Drizzle with 1/2 tsp olive oil and a pinch of salt and pepper
- Roast for 15 mins, then drizzle with the miso glaze. Return to the oven for a further 5 mins, until the salmon is cooked through and the onion is soft
Cook the noodles & make the dressing
- Meanwhile, trim and halve the green beans
- Bring the large saucepan filled with salted water to a boil. Add the noodles to the saucepan, gently separate with a fork and simmer for 6-7 mins, until cooked.
- In the final 3-4 mins, add the green beans and cook until tender. Drain together, then rinse under cold water
- In the other small bowl, combine the ginger paste, juice from the lime, tamari and Asian paste (add less for less heat). Season with a pinch of salt and pepper
- Once roasted, add the noodles and green beans to the tray with the aubergine. Pour over the dressing and gently toss to coat. Season to taste
Plate up
- Check the fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the noodles into bowls, topped with the salmon and onion wedges, drizzling over any remaining miso glaze from the tray
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
While you wait, pull up a chair with The Mindful Journal for healthy lifestyle tips and recipe inspiration.