Preheat the oven to 180°C conventional (160°C fan-forced). Line a tray with baking paper.
Place the salmon pieces in a bowl and combine with the soy sauce, maple syrup and water. Stir to coat. Place the salmon on the tray and roast for 20–25 minutes (depending on how you like it). Remove and set aside to rest.
To make the salad, cook the soba noodles as per packet instructions. Drain, run under cold water and set aside. You can use a little sesame oil through the noodles so they don’t get too sticky. Place the noodles, spring onion, coriander, edamame, avocado and sesame seeds in a large bowl and gently combine. Transfer to two serving bowls.
To make the dressing: Combine all the ingredients in a small bowl.
Break the salmon into smaller pieces and place on top of the noodles. Drizzle over the dressing and sprinkle with the crushed wasabi peas.