In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring to a medium heat and stir until the honey dissolves.

In a separate small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Add this to the saucepan and stir until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.

Preheat a skillet over medium-high heat and add the olive oil.

Season the salmon fillets with salt and pepper. Place the fillets skin-side down in the hot skillet. Cook for about 4-5 minutes on each side until the salmon is cooked through and flakes easily with a fork.

During the last minute of cooking, brush the teriyaki sauce over the salmon fillets to glaze them.

In the same skillet, after removing the salmon, add the broccoli, carrots, and bell pepper. Sauté for about 5-7 minutes until the vegetables are tender but still vibrant.

In four serving bowls, place a generous scoop of cooked brown rice or quinoa as the base.

Top each bowl with the sautéed vegetables and a salmon fillet.

Drizzle additional teriyaki sauce over the top, if desired, and garnish with toasted sesame seeds and sliced green onions.