Peel, trim, and cut carrot on an angle into 1/4" slices.

Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/2" slices and coarsely chop leaves.

Trim and slice white portions of green onions into 1" pieces. Thinly slice remaining green onions on an angle. Keep white and green portions separate.

Stem, seed, and slice red Fresno chile into thin rounds. Retain seeds for more spice. Wash hands and cutting board after working with chile.

Mince garlic.

Combine teriyaki glaze, half the ginger, and half the garlic (reserve remaining of both for vegetables) in a mixing bowl.

Pour half the glaze mixture into another mixing bowl and set both aside. Using two bowls allows half to be brushed on raw salmon and remaining to be reserved uncontaminated.

Pat salmon fillets dry, and season flesh side with a pinch of pepper.

Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes.

Transfer salmon to prepared baking sheet, skin side down. Brush or spoon glaze mixture from one bowl onto salmon. Reserve second bowl. Roast in hot oven until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.

Reserve pan; no need to wipe clean.

While salmon bakes, cook vegetables.

Return pan used to sear salmon to medium-high heat.

Add 2 tsp. olive oil and carrot to hot pan and stir occasionally until lightly browned and starting to soften, 4-5 minutes.

Add bok choy and white portions of green onions to pan and stir occasionally, 2 minutes.

Add remaining ginger, remaining garlic, 1/4 tsp. salt, and a pinch of pepper. Stir often until vegetables are tender but still slightly crisp, 3-4 minutes.

Plate dish as pictured on front of card, topping salmon with glaze mixture from second bowl and garnishing vegetables with red Fresno rounds (to taste) and entire dish with green portions of green onions. Bon appétit!