Salmon noodle wraps

Name: Salmon noodle wraps
Prep time: 7 min
Cook time: 14 min
Total time: 21 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 100g Rice Noodles; 3 sliced thinly Spring Onions; 50g Petit Pois; 85g Chilli; 85g Coriander; 85g Lime; 300g Salmon

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Seafood recipe with Vietnamese flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 39 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Step-by-step instructions

step 1.
Heat oven to 200C/fan 180C/gas 6. Put the noodles in a bowl and pour over enough boiling water to just cover them. Leave for 2 mins, until they are bendable, but not too soft, then drain well. Return to the bowl with the spring onions, petit pois, salt and pepper and a third of the butter. Mix well until the butter has melted.
step 2.
Pile the noodles and vegetables onto two large squares of baking parchment, then sit the salmon on top. Slice the remaining butter and arrange over the top of the salmon. Bring the ends of the paper over the fish, fold them together to seal, then tuck the ends of the paper underneath so there are no gaps. Put the parcels on a baking sheet and bake for 15-20 mins. Transfer to dinner plates and serve without delay.

Why this works on a weeknight

Salmon noodle wraps genuinely fits a 30-minute weeknight window, which is why it earned a spot in our Noodle Bowls collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Salmon noodle wraps actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍜 Noodle Bowls Seafood Vietnamese ⚡ 30-Min Dinner