Heat oil in a medium-sized pan. Add red onion and allow to sauté for a few minutes. Add yellow pepper and sauté for another few minutes, stirring continuously. Add mushrooms, broccoli, and edamame and sauté for another 10 minutes or until the vegetables are mostly soft and sautéed. (The peppers may still be a little crunchy.)

Prepare salmon marinade: Heat sesame oil in a small saucepan. Add crushed garlic and sauté for about one minute. Add brown sugar and sauté until it’s completely melted. Add soy sauce, stir well, and leave to simmer on low for seven to 10 minutes.

Wait for marinade to cool, then pour three-fourths of the sauce over the cubed salmon and allow to marinate for at least 20 minutes, preferably overnight.

Bake salmon at 425 degrees Fahrenheit for 12 minutes, turn off oven, and leave it in oven for an additional 10 minutes.

Add remaining fourth of the sauce to sautéed vegetables and sauté for an additional five minutes.

Cook ramen (discard the spice packet) in a separate pot according to package directions.

To assemble the bowls: Divide the ramen between four bowls. Pour vegetable mixture over the noodles, divided evenly between the four bowls. Add salmon cubes. Garnish as desired. Serve immediately.