Preheat the oven to 200°C and line a baking tray with baking paper. Season the salmon with salt and pepper (see notes). 

Pour the sesame seeds into a bowl and use that to coat the salmon fillets on all sides. Throw away any remaining sesame seeds.

Place the coated salmon on the baking tray. Spray a bit of olive oil on the sesame seeds before placing the tray in the oven. If you do not have olive oil spray, drizzle a bit of olive oil instead. 

Place the salmon in the oven for 15-20min, depending on how you like it cooked. I recommend you keep it for 15min though otherwise it will be too dry.  

To make the process faster I usually boil water in the kettle to use for the noodles and vegetables. Prepare the udon noodles as per packet instructions using the boiled water and then strain. 

At the same time place the broccolini and beans in a heatproof bowl and put enough hot water to cover them for 2-3min. 

Alternatively you can cook the beans and broccolini with the noodles, just add them 2 min before the recommended finish time. Then use a colander to strain the vegetables and noodles – be careful you don’t burn yourself. 

Use a peeler and peel ribbons of carrots or you can slice it into thin rounds. 

On a medium heat, use a wok or a deep frying pan to place the strained noodles and all vegetables. Add the soy sauce and sesame oil and stir all the ingredients together until it is all well combined, cook for 2min or so. The vegetables should still be quite crunchy, if you like them more cooked then you can let the beans and broccolini boil for longer.

Separate the noodles into four plates and place a salmon piece on each plate also. Enjoy! You can make a dressing to add onto the salmon or simply use a bit of soy sauce.