Step 1 Preheat oven to 180Â°C (160Â°C fan forced). Spray salmon with oil. Place, skin-side down, in a roasting pan. Drizzle with 2 tablespoons lemon juice. Cover with foil and bake for 10âˆ'12 minutes for medium or until cooked to your liking. Sprinkle with half the onion.
Step 2 Meanwhile, use a vegetable peeler to cut carrot and zucchini into long ribbons.
Step 3 Put noodles in a heatproof bowl and cover with boiling water for 10 minutes to soften. Drain.
Step 4 Spray a large non-stick frying pan with oil. Add vegetable ribbons and cook over medium heat, stirring, for 1âˆ'2 minutes. Add noodles, remaining juice, ride milk, dill, garlic and remaining onions. Toss to combine (do not boil).
Step 5 Place noodles onto plates. Top with salmon. Serve.
Recipe supplied by Healthy Food Guide reader, Elise Dulhunty (Kingston, QLD)