In a small bowl, whisk together oil, soy sauce, tahini, honey, lime juice, and ginger. Set dressing aside.

Toss carrots, broccoli, and onions with garlic powder and salt. Spread onto a greased and foil-lined baking sheet. Spray lightly with cooking spray. Roast vegetables at 425F for 15 minutes, until darkened, but still crisp. Remove from the oven and set aside.

While the vegetables are roasting, in a medium saucepan, bring 2 c of water to a boil with the tea bags and peppercorns. Add fish and simmer to poach for 10 minutes. Remove fish from the tea to a plate and flake with a fork.

In a separate pot, bring 4 c of water to a boil. Stir in ramen and cook 1 minute, until noodles are soft. Drain liquid.

To serve: toss ramen with the ginger lime dressing and ladle into individual bowls. Add vegetables and flaked salmon. Top everything with a sprinkling of green onions, sesame seeds, and parsley.