Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Pat salmon* dry with paper towels; season with salt and pepper.

Place salmon, skin sides down, on a baking sheet. Roast on top rack until cooked through, 8-10 minutes.

While salmon roasts, peel and mince or grate ginger. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.

Heat a drizzle of cooking oil and half the sesame oil in a medium pot (large pot for 4 servings) over medium heat. Add ginger, garlic, and scallion whites to hot pot. Cook, stirring, until fragrant and beginning to soften, 1-2 minutes. 

Stir 3½ cups water (7 cups for 4 servings), stock concentrates, and half the soy sauce into pot with veggies. Bring to a boil.

Once broth is boiling, add noodles. Cook, stirring, until just tender, 1-2 minutes.

Remove from heat; add spinach. Stir until spinach is wilted, 30 seconds. 

In a medium bowl, whisk together remaining sesame oil, remaining soy sauce, and ½ tsp sugar (1 tsp for 4 servings).

Once salmon is done roasting, carefully remove and discard skin. Transfer salmon to bowl with sauce. Using a fork, break salmon into pieces and stir to coat.

Divide broth and noodles between bowls. Top with sesame-soy salmon. Garnish with scallion greens and wonton strips. Serve.