Preheat oven to 180°C. Place the salmon on a tray with a little depth, sprinkle over the teriyaki sauce and season to taste with salt and pepper. Put the tray in the fridge to marinate for 30 – 45 minutes.
Arrange the roasting vegetables in a separate baking pan and drizzle with a little olive oil. Sprinkle the veggies with half the contents of the sachet of KNORR Roasted Vegetables Veggie Bake and toss well to combine.
Roast the vegetables at 180°C, tossing them every 10 minutes and adding more Veggie Bake if necessary, for about 30 minutes, or until tender.
Heat a little olive oil in a seperate large frying pan. When the oil is very hot, place the salmon skin-side down in the pan and cook for about 3 – 4 minutes, or until the skin is crisp. Flip the fish over and fry for a further few minutes, or until cooked to your liking.
Arrange the roasted veggies on a platter, top with the hot salmon and garnish with microherbs.