Heat the oven to 450 degrees. Place salmon on a roasting pan.
Mix together melted butter, thyme, honey, salt and pepper. Spread onto top of salmon.
Place in the heated oven and cook for 20 minutes.
In the meantime prepare the vegetables for stir frying. Wash and peel the carrot. Cut into slices or use a julienne peeler to make ribbons or thin peels.
Wash and slice the pepper into thin slices. Wash the snap peas and cut into half or thirds.
In a small prep bowl mix together 2 Tablespoons dry sherry, 1 Tablespoon chicken broth and 1 Tablespoon soy sauce.
Chop 1 garlic clove and place in a small prep bowl. Set aside 2 tablespoons of canola oil.
Place your wok or skillet onto a burner and heat until water sizzles when placed in the pan. Add the oil and garlic. Stir fry for 20 seconds. Add the snap peas, red peppers and carrots. Stir fry for 1 minute. Add the sherry/ soy sauce mixture around the sides of the pan and stir fry. Add salt and pepper.
Remove from heat and place in a serving bowl.