Place the salmon fillet on aluminum foil, brush with salad oil, and bake in a toaster oven for 7 minutes until cooked through.

Mix chopped scallion, miso, and mayonnaise in a bowl to create scallion miso.

Spread the scallion miso on the salmon and bake in the toaster oven for another 3 minutes until golden brown.

Cut the bell pepper in half, remove seeds, and slice thinly. Slice the carrot into thin strips.

Combine all stir-fry ingredients in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 1 minute 30 seconds. Let cool.

Whisk the egg, sugar, and milk in a bowl to create egg mixture.

Pour the egg mixture onto a plastic wrap-lined microwave-safe plate and microwave at 600W for about 2 minutes until set. Fold and roll the egg using the wrap, then slice into bite-sized pieces.