Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Remove from burner. Transfer salmon to a plate. Let cool, at least 5 minutes.

Wipe pan clean and reserve.

While salmon cooks, continue recipe.

Trim cucumber and slice into thin rounds.

Coarsely crush cashews.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

In a mixing bowl, combine carrots, cucumbers, vinegar, and 1/4 tsp. salt. Set aside.

In another mixing bowl, combine honey, soy sauce, and cashews. Set aside.

Once cool enough to handle, discard skin from salmon. Shred salmon into 1" pieces.

Transfer salmon to bowl with cashew-honey mixture and gently stir or toss to combine.

Return pan used to cook salmon to medium heat and add 2 tsp. olive oil. Add white portions of green onions to hot pan. Stir occasionally, 30 seconds.

Add noodles and 1/4 tsp. salt. Stir often until heated through, 1-2 minutes.

Remove from burner. Stir in dressing until combined.

Plate dish as pictured on front of card, topping noodles with salmon mixture and garnishing with carrot and cucumber topping and green portions of green onions. Bon appétit!