Miso-Glazed Salmon with Zoodle Salad

Preheat oven to 400°F. In a bowl, mix 4 tsp maple syrup/honey with 1 tbsp miso, 1 tbsp rice vinegar, 2 tsp soy sauce/coconut aminos, 1 crushed garlic clove & 1/4 tsp ginger powder. Massage this mixture onto 2 pounds of salmon. Cook the salmon for 18 minutes. For the zoodle salad, combine zoodles, 1/4 cup lemon juice, 2 tbsp olive oil, salt, pepper, feta, and chili flakes.