1 red bell pepper cored, seeded, thinly sliced or julienned
4 oz baby portabella mushrooms sliced
1 bok choy thinly sliced
.5 tbsp low-sodium soy sauce
Pour the sesame seeds on a plate and press the salmon fillets into them to coat.
Sprinkle some of the oil into a non-stick skillet and turn on medium heat. Add the salmon and cook for 3-4 minutes on each side, until cooked through. When cooked, remove from the skillet and set aside.
Heat the remaining oil in the same skillet over medium-high heat and add the vegetables. Saute for about 4 minutes, until cooked. Drizzle soy sauce over the vegetables and enjoy alongside the salmon.