Preheat the oven to 400 F. Line a small baking sheet with parchment paper and arrange salmon evenly.
Drizzle salmon lightly with olive oil and season with garlic powder, kosher salt and cracked black pepper to taste. Bake salmon for 8 minutes.
While the salmon is baking, prepare the teriyaki glaze. In a small bowl whisk together soy sauce, honey, garlic, ginger, water, and cornstarch until smooth. Heat on medium-low heat in a small saucepan, whisking constantly until the mixture is thick enough to coat the back of a spoon.
Drizzle sauce onto the salmon and bake for an additional 3-4 minutes or until the sauce is sticky and salmon flakes off easily with a fork.
In a medium skillet add in 2 tbsp of olive oil and heat on medium heat. Add in the vegetables from the stir fry kit and cook for 7-8 minutes or until the veggies are tender.
Prepare noodles from the package in the microwave and add in the sauce packet and noodles to the vegetables and stir together.
Divide vegetables and noodles into 2-3 bowls and top with a piece of salmon. Garnish with sesame seeds if desired.