Step 1

Preheat the oven to 400 degrees F.

Step 2

In a small saucepan over medium heat, add the soy sauce, the molasses, the ginger, the vinegar, and the garlic and cook, stirring often, until it comes to a simmer and reduces to about 1/2 cup, about 2 minutes.

Step 3

Transfer the sauce mixture from the heat.

Step 4

On a large rimmed baking sheet, place the white parts of the scallions, the sugar snap peas, and the bell peppers.

Step 5

Drizzle the veggies with the oil and toss to coat. Spread the veggies out in an even layer.

Step 6

Place the salmon fillets, skin-side down, nestled in the veggie mixture.

Step 7

Sprinkle about 1 tablespoon of the sauce mixture over each of the salmon fillets.

Step 8

Sprinkle the salmon fillets and the veggies with the salt and the pepper.

Step 9

Bake the salmon fillets and the veggies until the fish reaches an internal temperature of 145 degrees F and the veggies are tender and lightly browned, about 16-18 minutes.

Step 10

Plate the salmon fillets and the veggies over the cooked rice.

Step 11

Serve the salmon fillets and the veggies drizzled with the remaining sauce mixture, sprinkled with the green onion slices and the sesame seeds, and with the lime wedges.