Each salmon fillet should have 1 teaspoon of sesame seeds sprinkled on top of it. Light pressure should be used to help the seeds adhere.

Cook the salmon fillets, seed side down, in a large frying pan with 1 teaspoon of the oil heated over medium heat for 2 minutes, or until gently browned. For 2 minutes, flip it over and cook the other side. Then carefully turn over and cook for a further 30 seconds on each side. Place on a platter.

The onion, pepper, carrot, and broccoli should be stir-fried for 4 minutes after returning the pan to the heat and adding the remaining oil. When the vegetables are tender-crisp and the nuts are starting to brown, add the cashews and stir-fry for an additional two minutes. Cook the garlic and ginger for an additional minute while stirring often.

In a small bowl, combine the cornflour, soy sauce, and lemon juice. Pour the lemon mixture into the pan, then add the stock and bring to a simmer. Cook while stirring for 10 to 20 seconds or until the sauce has slightly thickened.

Place the salmon back in the pan, nestled among the veggies, and cook through for 1-2 minutes without stirring. Lemon zest, grated, should be added before serving.