Directions

1. Season your salmon fillets with salt, garlic powder and chilli flakes. Use chilli salt.

2. Air fry at 200 for 8 minutes or roast in the oven at 200c for 12 minutes until cooked.

3. Whilst the salmon is cooking, heat the curry paste for a few minutes in a deep pan until you start to hear it sizzling. Add in 1 chopped spring onion and mix.

4. Tip in a tin of coconut milk and bring to a simmer. Mix in 1 tbsp peanut butter and combine.
5. Pour in the chicken stock, add the noodle nests and 1/2 the carrot, and simmer until the noodles are softened. Grate in the zest of one lime, the juice of 1/2 the lime, 1 tsp honey and adjust to your preference adding more soy, lime or fish sauce if needed.
6. Serve by portioning the noodles and sauce into a bowl. Top with fresh carrot, some coriander, spring onion and the salmon fillet. Drizzle over chilli oil if using.