Miso Glazed Salmon with Ramen Noodle Salad

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a small bowl, whisk together miso paste, mirin, soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil to create the miso glaze.

Place salmon fillets on the prepared baking sheet. Spread the miso glaze evenly over the top of each fillet.

Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.

While the salmon is baking, cook the ramen noodles according to package directions. Drain and rinse with cold water to stop the cooking process.

In a large bowl, combine the cooked ramen noodles, shredded carrots, sliced cucumber, sliced red bell pepper, sliced green onions, and edamame.

In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and honey to create the salad dressing.

Pour the dressing over the ramen noodle salad and toss to combine.

Serve the miso-glazed salmon hot over a bed of the ramen noodle salad. Garnish with toasted sesame seeds.