When I buy salmon, I usually have the person behind the fish counter remove the bones for me but I keep the skin on as there is a very thin layer of mega nutrients that is between the skin and meat and when the fish cooks, those nutrients transfer into the meat of the fish.

I also remove the skin right before serving. I highly recommend buying wild caught salmon over farm-raised.

Start by preheating your oven to 400F, then place the salmon skin-side down onto a parchment lined baking sheet.

Season the salmon with a sprinkle of salt and pepper, then place 3-4 slices of lemon on top.

You don’t need a lot of seasoning at this point because the glaze has a lot of flavor.

Wrap the salon in the parchment paper like you would a little present.

Wrapping the fish inside parchment paper will allow the fish to steam rather than bake.

Once your oven is preheated, bake the fish for 15-20 minutes.

While the fish cooks, prepare the glaze.

Add all of the glaze ingredients into a small bowl and whisk until combined.

Heat a saucepan or a medium sized skillet over medium-high heat and let the pan heat up for about 1 minute.

Once the pan is hot, lower the heat to medium and add the sauce.

You want the sauce to bubble up and simmer, while whisking occasionally.

After about 3-4 minutes, the sauce will be reduced and thickened.

Next, bring a medium or large pot of water to a boil.

Once at a rolling boil, add the green beans and flash cook them for only two minutes then immediately transfer them to a large bowl filled with cold water and ice cubes to shock the green beans and stop the cooking process.

Next, cook the ramen noodles in the same pot. You can also reuse the water from the green beans.

Cook your ramen noodles according to package directions.

Add the ramen, green beans, and salmon to a plate or bowl the drizzle over the ginger and soy sauce glaze.

I also love to garnish the plate with some finely chopped green onion and sesame seeds.