1 bunch thick asparagus spears, trimmed, cut on diagonal into 1-inch pieces
6 cups baby spinach leaves
1 avocado, peeled, pitted, coarsely chopped
1 tsp sesame seeds
Whisk 2 Tbsp olive oil, soy sauce, rice vinegar, honey and ginger in small bowl. Season dressing to taste with sea salt and freshly ground black pepper.
Cook soba noodles in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Transfer to colander and run cold water over noodles. Pour dressing over; toss to coat.
Heat remaining oil in heavy medium skillet over medium-high heat. Sprinkle salmon with sea salt and pepper. Cook until browned but still deep pink in center, about 3 minutes per side. Transfer salmon to plate.
Add enough water to skillet to reach depth of 1 inch. Bring to boil. Sprinkle sea salt over and add asparagus. Simmer until crisp-tender, 3 to 4 minutes. Drain.
Add spinach and asparagus to noodles; toss to incorporate evenly. Sprinkle sesame seeds over and add avocado.