Heat your oven to 200°C/Fan 180°C/Gas 4. Pour the tamarind and honey into a dish. Squeeze in the juice from the lime. Add a pinch of salt and stir together.

Add the salmon fillets to the dish. Turn to coat in the glaze. Set aside to marinate for 10 mins.

While the salmon marinates, rinse the spinach and chop off any thick stalks. Tip it into a deep frying pan or wok. Season with salt and pepper. Cook and stir for 3-5 mins till it wilts. Tip into a colander and press down with the back of the spoon to squeeze out as much water as possible. Set the spinach aside.

Use a spiraliser to make thin noodles out of the courgettes. No spiraliser? Use a vegetable peeler to peel ribbons off the courgettes. Peel down till you get to the seeded core, then finely chop the core. Peel and grate the garlic and ginger.

Line a baking tray with baking paper. Lift the salmon out of the marinade and lay it on the tray (keep the marinade). Bake for 10-15 mins till the salmon is cooked through and flakes easily when pressed with a fork.

While the salmon cooks, wipe the spinach pan clean with kitchen paper. Warm the pan over a medium heat for 1 min. Add 1 tsp oil and the garlic and ginger. Stir and fry for 30 secs. Add the courgette noodles to it. Cook for 5 mins, stirring occasionally till the noodles have softened a little.

While the courgetti cooks, pour the leftover marinade into a small pan. Cover and bring to a simmer. Bubble for 2-3 mins till thickened.

Roughly chop the wilted spinach and add it to the courgette noodles. Season with salt and pepper. Gently cook for 2-3 mins to warm everything through. Heap the noodles up in 2 warm bowls. Top each with a salmon fillet. Pour over the tamarind sauce and serve.