Preheat the oven to 200 degrees Celsius.
Slice the fennel thinly using a mandolin. Place in a bowl.
Combine lemon juice and rice vinegar in a bowl then pour over the fennel.
Path dry the salmon and place with an oven safe dish. Season with some sea salt.
Combine chili oil, liquid sweetener and chili flakes in a bowl.
Brush the salmon with the glaze and top with mixed sesame seeds. Bake in the oven for about 5-6 minutes.
Baste with a spoon the glaze that’s collected in the pan once more. Bake for another 5-7 minutes, until it reaches an inner temperature of about 55-56 degrees Celsius. Do not bake the salmon so it becomes dry. It will continue cooking when you take it out form the oven.
Meanwhile the salmon is baking preheat a nonstick pan with some olive oil. Add the Bok Choy when the pan is hot and fry it for 4-5 minutes, just until it starts to get golden brown and a little softened, but still crunchy.
Slice the zucchini into thin sliced lengthwise using a mandolin.
Take the salmon out, cover with aluminum foil for 2-3 minutes.
Divide the vegetables between two plates. Add a pieces of salmon on top of each plate, top with cilantro and sprinkle some additional sesame seeds (optional).