Double Sesame Crusted Salmon & Egg Noodle Stir-Fry

• Meanwhile, thinly slice zucchini into half-moons. Finely chop garlic. Cut onion into thin wedges. • In a small bowl, combine oyster sauce, sweet chilli sauce, the water, soy sauce and vinegar. • Spread mixed sesame seeds over a board or plate. • Pat salmon dry with paper towel then drizzle with olive oil and season on both sides. Press salmon into sesame seeds, turning to coat. TIP: Patting the skin dry helps it crisp up in the pan!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. • Wipe out frying pan and return to high heat with a drizzle of olive oil. Cook onion and zucchini until tender, 4-5 minutes. Add garlic and cook until fragrant, 1 minute. • Add cooked egg noodles, baby spinach leaves and sauce mixture, tossing until well combined, 1-2 minutes. Season with pepper.