Preheat oven to 400 degrees F (200 degrees C).
Discard stem, seeds and pith of the Red Bell Pepper (1). Cut into 1/4 inch strips and place in a large bowl.
Cut Carrot (1.5 ounce) into matchsticks and add to the bowl. Slice the Scallion (2) thinly on the bias; hold.
Peel the Beet (2) and cut into 8 wedges. Drizzle with Olive Oil (1/2 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon) tightly in foil and roast for 25 minutes or until fork tender; hold.
Peel the Fresh Ginger (0.25 ounce) with the back of a spoon. Small dice and place in food processor. Discard the stems of the Fresh Basil (1 ounce) and Fresh Mint (0.25 ounce).
Add the leaves to the food processor along with the Sambal (1 tablespoon), Cashew Nuts (1/2 cup), Fish Sauce (2 teaspoon), Olive Oil (2 tablespoon), Granulated Sugar (1 tablespoon), Garlic (2 clove), and Salt (1 tablespoon).
Juice Lime (1) into the food processor, with Water (2 tablespoon) and blend until smooth; transfer to a small bowl. Rinse and dry the food processor for use in next step.
Add Water (8 cup), Salt (2 teaspoon) to a large saucepot. Bring to a boil over high.
Meanwhile, add cold Water (1 tablespoon) to the Wasabi Powder (2 teaspoon) in another small bowl and stir well to make a paste; set aside.
Place the Wasabi Peas (1/2 cup) in the food processor and pulse until the peas are coarsely ground; spread the wasabi pea crumbs evenly onto a plate; hold.
Add Soba Noodles (8 ounce) to the boiling water, stir and cook for 4 to 5 minutes. Drain in a colander; rinse under cold water for about 1 minute.
Transfer to large bowl with pepper and carrots. Toss noodles with Olive Oil (1 tablespoon). Add Asian pesto and toss until the all ingredients are well coated.
Pat the Salmon Fillet (2) dry with paper towels and cut each fillet in half. Season both sides of the fillets with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Spread the wasabi paste on all sides of the salmon fillets until well coated. Press only one side of the salmon into the crushed wasabi peas.
Heat Olive Oil (2 tablespoon) in a large sauté pan over medium-high heat and when hot, add the salmon, crust side down, and sear for 30 seconds. Do not turn the fish over. Place the pan in the oven for 2 minutes.
Divide the soba noodles equally among two plates. Top with the salmon, crust side up.
Arrange the beets around the noodles. Garnish with green onions. Finish garnishing your dish with the remaining Cashew Nuts (2 tablespoon), breaking them with your fingers as you add them. Serve and enjoy!