Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small saucepan, whisk together the teriyaki sauce, honey, soy sauce, ginger, garlic powder, lime juice, and sesame oil. Bring the mixture to boil, and cook for 1-2 minutes, stirring frequently. Remove from heat and allow to cool slightly. Reserve 3 tablespoons of the sauce.
Place the salmon on the baking sheet and brush tops with plenty of the Teriyaki mixture. There will probably be some left over but we will use it later.
Bake for 15-18 minutes (depending on the thickness of your salmon fillets), or until the fish flakes easily with a fork. Brush with the remaining Teriyaki mixture a few minutes before it's done. Sprinkle with sesame seeds, if desired.
While the salmon is cooking, prepare the asparagus and noodles. Cook the soba noodles according to the package instructions, rinse with cold water, drain well, and set aside. You can mix some oil in the noodles to prevent them from sticking. Set aside.
Heat olive oil in a skillet. Add the asparagus and season with salt, pepper, and garlic powder. Cook for 6-8 minutes, stirring occasionally, until crisp-tender. Remove from the skillet.
Pour in the reserved 3 tablespoons of the Teriyaki sauce to the same skillet. Stir in the soba noodles and warm through. Drizzle a little more sesame oil on top and mix.
Divide the noodles among two wide bowls. Top with the salmon, asparagus, sliced avocado, and lime wedges. Garnish with scallions and more sesame seeds, if desired.