Name: Soba Noodle Salad with Salmon and Asparagus
Cook time: 45 minutes
Yield: 4 Servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons soy sauce; 2 tablespoons unseasoned rice vinegar; 1 tablespoon honey; 1 teaspoon finely grated peeled fresh ginger; Fine sea salt; 5 1/2 ounces soba (Japanese-style noodles); 1 tablespoon vegetable oil; 12 ounces wild salmon fillet, skinned; 9 ounces thick asparagus spears, trimmed, cut on diagonal into 1-inch pieces; 3 1/2 ounces baby spinach leaves (5 to 6 cups); 1 avocado, peeled, pitted, coarsely chopped; 1 teaspoon sesame seeds

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