Place the salmon fillets on a plate, coat generously with TERIYAKI SAUCE, cover and let marinate in the refrigerator for at least 30 minutes and up to 2 hours.
Heat oven to 400°F. Line a large rimmed sheet pan with parchment paper.
Place the salmon fillets on the prepared sheet pan, and sprinkle with sesame seeds. Be sure to leave some room between the fillets.
Toss the cut bok choy with enough olive oil to coat lightly. Season with salt and pepper. Set the pieces on the sheet pan, in between the fillets, layering as necessary.
Lay the red peppers rings on top.
Roast until the fish is cooked through and the vegetables are softened and slightly browned. The internal temperature of the fish should be 145°F when done.
While the fish is cooking, heat the remaining TERIYAKI SAUCE over low heat in a small sauce pan.
Serve the fish over prepared rice or noodles, and top with bok choy, red peppers, extra TERIYAKI SAUCE and scallions.
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