Preheat oven to 375°F. Line a baking sheet with edges with parchment paper or tin foil.
Toss the broccoli, carrots and sliced pepper in the oil.
Arrange the pieces of salmon on one side of the baking sheet. Add the vegetables on the other side.
Spoon teriyaki sauce over the salmon to evenly coat the top. Spoon a small amount of teriyaki sauce over the vegetables. Cover the vegetable side of the sheet pan with foil.
Bake for 15-20 minutes or until the salmon is cooked through and fork tender. Drizzle the salmon and vegetables with additional teriyaki sauce if you would like extra sauce for serving.
In a rice cooker or stove top, prepare rice according to package directions (adjust rice to water ratio according to package directions). When the rice is done cooking fluff with a fork.
Evenly divide the rice into 5 glass containers or Tupperware containers.
Evenly divide the vegetables between the 5 containers.
Add one piece of salmon on top of the rice and vegetables.
Optional: garnish with fresh sliced green onions.
Store in the fridge for up to 5 days. To reheat, microwave for 2 minutes in a microwave safe container or transfer to a plate. Enjoy!