Preheat the oven to 180 degrees Celsius.
In a cup, mix the cornflour into a paste with the water and stir in the soy sauce, white wine vinegar, grated garlic, grated ginger and honey to make the teriyaki marinade.
Pour 1/3 of the marinade over the 2 salmon fillets and turn over to coat well.
Add the salmon to a lined baking tray and season with salt/pepper.
Sprinkle the sesame seeds on top of each fillet.
Spray with 1 kcal spray.
Bake the salmon for 10-12 minutes. You can also air fry the fillets at same temperature and for same time.
Meanwhile, heat a wok and spray well with 1 kcal spray.
Add the broccoli and carrots and stir fry for 3-4 minutes.
Stir in the remainder of the teriyaki marinade and stir fry for a further 2-3 minutes.
Serve 1/2 of the stir fried veg in a bowl alongside each salmon fillet and garnish with the avocado.
You can also add rice or whatever side you would prefer (account for this separately).