Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.

In a small bowl, whisk together soy sauce, miso paste, honey, rice vinegar, and half the minced garlic to create the glaze.

Place salmon fillets skin-side down on the prepared baking tray and brush generously with half of the miso-soy glaze.

Bake salmon for 18-20 minutes until the internal temperature reaches 63°C (145°F) when measured at the thickest part with a meat thermometer.

While salmon bakes, bring a large pot of water to boil and cook soba noodles according to package instructions, then drain and rinse under cold water.

Heat vegetable oil in a large wok or frying pan over high heat, add remaining garlic and ginger, and stir-fry for 30 seconds until fragrant.

Add halved bok choy to the wok cut-side down and cook for 2-3 minutes, then flip and cook for another 2 minutes until tender-crisp with slightly charred edges.

Toss the cooked soba noodles with sesame oil and the remaining miso-soy glaze in a large bowl.

Divide sesame soba noodles among four plates, arrange bok choy alongside, and top with baked salmon fillets.

Garnish with sesame seeds and sliced spring onions, and serve immediately with lime wedges on the side.