The ever-so-popular pair, broccoli and salmon, shine again in this warm salad that actually feels like a real meal. Both are seasoned with miso and soy then roasted until the broccoli is charred and the salmon just cooked through. The salmon is then flaked into bite-size pieces to top the salad, while the broccoli is mixed into soba noodles dressed in a miso-peanut sauce. There are ample variations to play with: You could grate ginger or garlic into the salmon marinade or dressing; roast scallions with the salmon or add them raw to the salad; or drizzle with some chile crisp or chile-garlic sauce for heat. Finishing with a sprinkle of sesame seeds would add extra color contrast and texture. This salad makes a lovely supper when fresh, but any leftovers are well suited to a packed lunch, as they’re equally delicious cold or at room temperature.