Baked Eggs, Avo & Basil

Nutritional Information:

• Calories: 379
• Carbs: 3g
• Fat: 20g
• Protein: 34g

Prep Time: 10 minutes
Cook Time: 20 minutes

Serves: 2

Ingredients:

• 2 100g salmon fillets, skinned and pin-boned
• 1 tbsp butter
• 1 tbsp honey
• 1 tbsp soy sauce
•  juice of 1 lime
• 1 tbsp coconut oil
• 1 red pepper, finely sliced
• ½ aubergine, diced
• a handful of broccoli, broken into small florets
• a handful of chopped scallions
• 300g straight-to-wok rice noodles

Method:

1. Preheat the oven to 180°C/350°F/gas 4.
2. Place the salmon fillets skin-side down on a non-stick ovenproof dish.
3. Smear the butter over the salmon fillets.
4. Mix the honey, soy sauce and lime juice in a small bowl. Pour half of this
   dressing over the salmon fillets.
5. Place the salmon fillets in the oven and roast them for 20 minutes or until
   cooked through.
6. Meanwhile, melt the coconut oil in a large pan over a medium-high heat.
7. Add all the vegetables and stir-fry for about 5 minutes.
8. Add the noodles and the remaining dressing. Stir well and cook for 3 minutes
   or until the noodles are heated through.
9. Divide the stir-fry between warmed serving bowls.
10. Top with the roasted salmon and serve without delay