Preheat the air fryer to 400 degrees.

Cut the salmon into strips and then cut each strip into 1-1 1/2-inch cubes.

Combine the low-sodium soy sauce, oyster sauce, low-sodium fish sauce, honey, and toasted sesame oil in a bowl.

Add the salmon cubes and allow the fish to marinate for fifteen minutes.

Arrange the salmon chunks on the air fryer tray lined with organic or unbleached parchment paper.

Air fry for five to seven (5-7) minutes.

Remove and serve immediately.

Note: The number of cubes of salmon you can fit in your air fryer will depend on its size, taking into account the space available in your small kitchen appliance.

Fill a large stock pot with water and place it over high heat.

Add a pinch or two of salt, and allow the water to boil.

Cook the thin spaghetti following the package directions until the pasta is al dente.

While the pasta is boiling, place a medium-sized skillet over medium-high heat and add 1 tablespoon of peanut oil or another high-smoke-point oil.

When the oil is hot, add the onions, broccoli, green and red bell peppers, and saute until the vegetables are cooked through but still crisp and tender.

Turn off the skillet. Now, drain the pasta using a colander, add the pasta and the stir-fried vegetables a little at a time, and toss.

In a small bowl, whisk together soy sauce, fish sauce, sesame oil, honey (or brown sugar), and ginger.

In a large bowl or skillet, combine pasta and vegetables. Pour sauce over and toss to coat evenly.

Gently fold in salmon bites and garnish with the green onions.

Serve.