1.Preheat oven to 190°C (170°C fan-forced).
2.Tear 4 sheets of baking paper and place a salmon fillet on each. Season to taste. Place onto an oven tray. Bake 10 minutes, until just cooked through.
3.Meanwhile, cook noodles in large saucepan of boiling water following packet directions. Drain well and rinse under cold running water. Drain again.
4.To make miso dressing: In a jug, whisk together all the ingredients.
5.In a large bowl, combine noodles, carrot, onions, watercress and cucumber. Drizzle with half the dressing and toss gently.
6.Divide salad between shallow serving bowls. Flake the salmon and arrange on top of the noodles with avocado. Drizzle with remaining dressing and sprinkle with sesame seeds.