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Prepare the mung bean noodles according to the package. Drain and soak in cold water while preparing the remaining ingredients.
Season both sides of the salmon with salt and pepper. Heat up a touch of oil over medium-high heat in a non-stick frying pan. Cook, flipping once, until salmon flakes easily and is cooked through, about 2-3 minutes per side, depending on thickness of filet. Remove from the heat and let cool.
In a small bowl, whisk together the rice vinegar, oil, sesame oil and a squeeze of lemon. Taste and season with salt and pepper. Set aside.
Drain the noodles well and place in a large bowl. Flake the salmon in to the bowl and add the cucumbers, sahllot, fennel slices, peas and cherry tomatoes. Give the vinaigrette a quick whisk and then add to the salad, to taste. I usually just add all of the dressing – the noodles soak up quite a bit of it while it’s sitting. I like my salad cold, so I make this ahead of time and then eat cold, but you can enjoy it at room temperature as well.