Step 1

Cook soba 2 minutes less than package directions. Add snap peas and cook until crisp-tender, 1 to 2 minutes. Drain soba and snap peas.

Step 2

Meanwhile, in medium bowl, whisk together orange zest, orange juice, vinegar, ginger, and 1/4 teaspoon salt. Add shallot and let sit 5 minutes.

Step 3

Heat oil in large nonstick skillet on medium. Season fish with 1/4 teaspoon each salt and pepper, then cook, skin side down, until skin is crisp and golden brown, about 7 minutes. Flip and cook until fish is opaque throughout, 2 to 4 minutes more.

Step 4

To serve, divide dressing among bowls. Top with soba (rinsing if needed), snap peas, then fish.