Place the salmon fillets on a heavy tray lined with aluminum foil. Fold the edges up to create a little foil container.
Mix all the marinade ingredients together and pour over the salmon. Cover and keep chilled for 30 minutes.
Use a spiralizer to create long ribbons out of the carrots (or shred them in a food processor or finely slice them by hand).
Preheat the oven to 180C (350F). Turn the salmon fillets skin side down. Arrange the carrot strips around them.
Bake for 10 minutes or until the salmon is cooked halfway. Flip over carefully and bake for a further 10 minutes.
While the salmon is cooking, bring a large pot of water to the boil. Add the noodles, stir, and lower the heat to a rolling simmer. Cook for 3-4 minutes until al dente (keep an eye on the pot as it has a tendency to boil over).
Rinse with plenty of cold water, drain thoroughly and return to the pot.
Use a spiralizer to create noodles out of the courgettes and mix with the soba noodles.
Divide the noodles between four plates. Spoon some of the carrots and pan juices over them and top with the salmon.
Sprinkle with toasted sesame seeds and a little coriander and serve.