This Salmon Soba Noodle Salad with Bok Choy & Shiitake Mushrooms is a simple, yet flavorful one bowl meal perfect for a busy weeknight.

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Preheat oven to 400F. Whisk together the marinade ingredients (see notes for jarred options) and pour over salmon in a glass baking dish. Set aside and let marinade for 10 minutes (you can do this ahead and leave in the fridge for up to 12 hours). Bake salmon for 10-12 minutes, until easily flaked with a fork. Exact time will depend on thickness of the fish.
Make the sauce for the salad: whisk together 2 Tbsp olive oil, soy sauce, vinegar, honey, sesame oil (if using)and grated ginger in a bowl. This can be done ahed of time and stored in the refrigerator for up to 5 days. Bring to room temperature before using.
Cook the soba noodles according to package directions. When cooked and drained, toss with half the sauce and set aside.
Heat remaining 1 Tbsp olive oil in a pan. Add bok choy and mushrooms and sauté until soft, about 3-4 minutes.
Assemble the salad: top the noodles with the vegetable mixture, salmon, sliced avocado, and sesame seeds. Drizzle remaining dressing over the salad. Serve with optional lime wedges and green onions.
Can be served cold, room temp, or warm.

1. Don’t want to make your own salmon marinade? Use a jarred teriyaki or miso ginger sauce, or any favorite Asian-style stir-fry sauce.

2. Store leftovers in the fridge for up to 2 days. It makes a great lunch the next day!