Heat the oven to 275°F.

Mince all of the garlic and prep all of the vegetables so that you’re ready to cook. Bring a large pot of salted water to boil over high heat.

In a small bowl, whisk together the honey garlic sauce for the salmon: honey, light soy sauce, neutral oil, toasted sesame oil, and garlic.

Spread out half of the honey garlic mix in a roasting pan or dish. Lightly season the salmon with salt on both sides, then place on top of the sauce. Evenly spread the remaining sauce on top. Bake for 30 minutes.

While the salmon is baking, cook the spaghetti according to the package. As it’s cooking, whisk together the lo mein sauce ingredients: chicken stock, soy sauces, toasted sesame oil, sugar, and a generous amount of pepper.

When the spaghetti is done, drain well. Heat up 1 tablespoon of oil in a very large skillet or wok over medium heat. Add the garlic and stir, for about 30 seconds. Add the mushrooms and cook, without stirring until slightly caramelized, about 2-3 minutes. Toss and continue to cook. Add the carrots, snow peas and napa cabbage. Cook until brightly colored and tender, about 2 minutes, stirring occasionally. Add the spaghetti to the pan and toss. Stir in the sauce and mix until combined.

By this time, the 30 minutes for the salmon should be up. At the 30 minute mark, try to flake the salmon with a spoon – it should flake easily and if it does, it’s done. if you can’t easily do so, leave it in for another 5 minutes.

Divide the lo mein evenly amongst meal prep containers. Flake the salmon into 2″ chunks with a spoon and divide evenly on top of the lo mein. Sprinkle on green onions and toasted sesame seeds. You have meals for a week!