Preheat the oven to 400F and line two baking sheets with aluminum foil.
Spread the stir-fry vegetables on one baking sheet and toss them with sesame oil to coat. Place the baking sheet on the top or middle rack of the oven.
Coat the skin side of the salmon with cooking spray and place the salmon, skin-side down, on the second baking sheet. Place the baking sheet on the second rack of the oven.
Bake for 20 minutes, or until the salmon is cooked all the way through, flaking easily with a fork, and the vegetables are fork-tender.
While the salmon and vegetables roast, in a small sauce-pan over medium heat whisk the coconut aminos, Sriracha, honey, cornstarch, garlic, and ginger. Cook for 5-7 minutes until thickened, stirring occasionally. If the sauce starts to boil, turn down the heat.
When the salmon is done, brush it with the sauce. Toss the vegetables with the remaining sauce and garnish the meal with cashews.
In each of the two storage containers, place 1 salmon fillet and half the veggies.