Put the salmon in a shallow dish with the teriyaki marinade and turn to coat. Spray a large non-stick frying pan with oil and set over a medium-high heat. Add the teriyaki salmon fillets and cook for 2–4 min on each side or until cooked to your liking. Transfer to a plate and cover loosely with foil to keep warm.
Return the pan to a medium-high heat and add the sesame oil, garlic, chilli and tenderstem broccoli. Cook for 5 min. Add the pak choi and soy sauce, then cook for a further 3 min or until just tender. Stir in the lime juice.
Meanwhile, heat the rice according to the pack instructions.
Divide the rice, salmon and greens among 4 plates, then serve straightaway.