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Season your salmon fillets with salt, garlic powder and chilli flakes. I used chilli salt! Air fry at 200 for 8 minutes or roast in the oven at 200c for 12 minutes until cooked.
Whilst the salmon is cooking, heat the curry paste for a few minutes in a deep pan until you start to hear it sizzling. Add in 1 chopped spring onion and mix.
Tip in a tin of coconut milk and bring to a simmer. Mix in 1 tbsp peanut butter and combine.
Pour in the chicken stock, add the noodle nests and ½ the carrot, and simmer until the noodles are softened. Grate in the zest of one lime, the juice of ½ the lime, 1 tsp honey and adjust to your preference adding more soy, lime or fish sauce if needed.
Serve by portioning the noodles and sauce into a bowl. Top with fresh carrot, some coriander, spring onion and the salmon fillet. Drizzle over chilli oil if using.