Brush the salmon fillets with the teriyaki sauce and put them into the fridge to marinate for a couple of hours. Preheat the oven to 190ºC/gas mark 5. Put the salmon into a baking pan and brush evenly with any remaining teriyaki sauce. Cook in the preheated oven for about 35-40 minutes.
Boil the brown rice according to the pack instructions.
Put the olive oil in a pan, add the courgette, peppers, celery and tomatoes and roast the vegetables briefly. Season with pepper.
Put the rice into 2 bowls, add the roasted vegetables, spinach and avocado, topped with the salmon. Garnish with herbs as an option.