Bake the Salmon:

• • Preheat your oven to 375°F (190°C).

  • Season the salmon fillet lightly with salt and black pepper.

  • Place on a baking sheet lined with parchment paper and bake for 12–15 minutes until tender and flaky.

  • Remove from heat, let it cool slightly, and gently flake into bite-sized pieces with a fork.

Prepare the Noodles:

• • Cook the thin rice noodles according to package instructions (usually soaking in boiling water for 3–5 minutes).

  • Drain and rinse immediately under cold water to stop the cooking process.

• Whisk the Dressing:

• • In a small bowl, combine sesame oil, fresh lime juice, soy sauce, honey, salt, and pepper. Whisk until emulsified.

• Assemble & Toss:

  • In a large serving bowl, combine the cooled rice noodles, shredded red cabbage, matchstick carrots, green peas, and fresh cilantro.

  • Drizzle the dressing over the noodle mixture and toss gently until well coated.

  • Fold in the flaked salmon gently to keep the chunks intact.

• Garnish & Serve:

  • Top with extra cilantro leaves, freshly cracked black pepper, and serve with fresh lime wedges on the side.