Oven-Baked Salmon Laksa with Fresh Greens and Vermicelli

There’s nothing quite like a big bowl of laksa to warm you up on a chilly day—and this one has a fresh coastal twist, using rich, flaky salmon paired with coconut milk, crunchy greens and vermicelli noodles. It’s an easy one-tray meal that brings big flavour without the fuss.

Inspired by a Coles recipe, we’ve given it the Normanville Meats treatment using fresh, locally sourced salmon and seasonal produce you can pick up from your favourite butcher and greengrocer right here in town.

Why You’ll Love This Recipe

• One pan + 30 minutes = a satisfying meal with minimal clean-up.

• Perfect for weeknights or a casual dinner with friends.

• Customisable with your favourite veg or switch up the noodles.

• Full of fresh flavours: creamy coconut, fragrant laksa spices, and a kick of chilli (if you like it spicy!).

Ingredients

• ¾ cup laksa paste (store-bought or homemade)

• 400ml coconut milk

• 2 spring onions, cut into batons

• 2 x 280g skinless salmon fillets (ask our team to portion for you!)

• 1 bunch choy sum, trimmed and cut into 8cm pieces

• 80g snow peas, halved

• 200g rice vermicelli noodles

• Sliced red chilli (optional)

• Fried shallots, fresh coriander and lime wedges to serve

Method

1. Make the laksa base
In a jug or bowl, mix the laksa paste with coconut milk and ¼ cup water to create a creamy, spiced broth.

2. Arrange and bake
Preheat oven to 200°C. Place the spring onions and salmon portions into a baking dish. Pour over the laksa mixture. Bake for 10–12 minutes or until the salmon is just cooked through.

3. Prepare the noodles
While the salmon bakes, soak the vermicelli noodles in boiling water for 5 minutes until soft. Drain and set aside.

4. Blanch the greens
Place the choy sum and snow peas in a separate bowl. Pour over boiling water and let sit for 2 minutes. Rinse under cold water and drain well.

5. Assemble your laksa bowls
Divide the noodles, salmon and vegetables into serving bowls. Spoon over some of the warm laksa broth. Garnish with chilli, fried shallots, coriander and lime wedges.

Tips & Variations

• Make ahead: Combine the salmon and laksa base in the tray, cover and refrigerate up to 3 days. Bring to room temp before baking.

• Switch it up: Use rice stick noodles or even steamed jasmine rice instead of vermicelli.

• Add more seafood: Want a more traditional laksa? Add prawns, fish cakes or squid during the baking step.