Chop broccolini and zucchini into bite-size pieces.
Heat a large non-stick skillet over medium high heat and add olive oil.
Place salmon cubes in one layer and cook for about 2 minutes, or until salmon pieces are nice and golden on the bottom. Flip each piece and cook for another 2 minutes or so. Continue cooking salmon pieces on all sides, another 2-3 minutes. Salmon should be opaque and mostly cooked through. Remove onto a clean plate.
Add vegetables into now empty skillet and cook, stirring occasionally, until they wilt down a little, about 3 minutes.
Add stir-fry sauce and continue cooking until vegetables turn bright green, another 5 minutes or so, stirring frequently. The sauce will start to bubble up and thicken.
When vegetables are almost tender, add the cooked salmon back in and cook for another 2 minutes.
Serve over rice noodles (directions in the post below), or cooked white rice or brown rice.