Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

In a mixing bowl, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger, whisking until the ingredients meld into a cohesive sauce.

In a separate small bowl, create a cornstarch slurry by mixing cornstarch with water, then incorporate this into the sauce, stirring until it achieves a silky texture.

Position the salmon fillets on the lined baking sheet, seasoning them generously with salt and pepper.

Drizzle half of the teriyaki sauce over the salmon, ensuring an even coating.

In another bowl, combine the broccoli florets and sliced bell peppers with olive oil, salt, and pepper, then scatter the vibrant vegetables around the salmon on the baking sheet.

Slide the baking sheet into the oven and let it bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, while the vegetables become tender.

For an added burst of flavor, brush the remaining teriyaki sauce over the salmon during the last 5 minutes of baking.

Once done, take it out of the oven and allow it to rest briefly.

If desired, sprinkle sesame seeds and chopped green onions on top for a delightful garnish.