Combine the marinade ingredients, except the salmon, in a mixing bowl and whisk. Add the salmon and gently rub all over until well coated. Marinate for 30 minutes.
Place a pan over medium-high heat, add the peanut oil, and add the broccoli, green beans, and carrots. Sauté or stir-fry for 5–7 minutes, until softened. Reduce the heat to low, add the sesame oil, sesame seeds, and seasoning to taste. Mix well until coated and remove from the heat.
For the salmon, place a large clean pan over medium-high heat and add the peanut oil. Add the salmon fillets skin-side down, wiping off any excess miso glaze first. Sear for 3 minutes, until the skin is deeply golden, then flip. Cook for 1½ minutes on the remaining sides, until golden and the salmon flakes easily with a fork or reaches an internal temperature of 52-63°C (125-145°F), depending on your preferred doneness. Work in batches if needed. Add the remaining miso glaze and bring to a simmer, reducing for 1–2 minutes until thick. Remove from the heat and rest for a couple of minutes.
Portion the vegetables into 5 x 750ml airtight containers. Add the salmon fillets and drizzle over the remaining pan sauce. Garnish with spring onion and sesame seeds. Dig in.