Step 2

Return the drained noodles to the bowl with the spring onions, petit pois, a good pinch of salt and pepper, and a third of the butter. Toss until the butter has melted and everything is coated.

Step 3

Divide the noodle mixture between two large squares of baking parchment. Sit a salmon fillet on top of each. Slice the remaining butter and arrange over the salmon.

Step 4

Bring the ends of the paper over the fish, fold together to seal, then tuck the ends underneath so there are no gaps. Place the parcels on a baking sheet and bake for 15–20 minutes.

Step 5

Transfer the parcels to dinner plates and open them at the table — the steam that escapes is half the pleasure. Scatter over the sliced red chilli and coriander leaves, and serve with lime wedges to squeeze over.