This is dinner for two.

Tasting Notes
The crisp bok choy with its earthy taste goes well with the luxurious salmon with its hint of sweetness from the Teriyaki sauce and that coupled with that slight bit of tartness from the rice makes for a wonderful dinner.
On top of that, the crispy lettuce, the sweetness of the pears and apples, combined with the mustardy vinaigrette, serves as a great counterpoint to the rich salmon.

What You Need
2 small salmon fillets.
4 tablespoons of Teriyaki sauce.
3 small bok choy, a Chinese vegetable.
1 cup of rice.
2 cups of chicken stock or water.
1 tablespoon rice vinegar.
2 handfuls of parsley.
1 green onion.

Take your rice and put into a rice cooker along with either your water or chicken stock.
Chop up your parsley and green onion and set aside.
Once your rice is cooked add your vinegar, parsley and green onion, mix well.

Pre-heat your oven to 400 F.
Cut the bok choy into slices. Rub all slices with 2 tablespoons of olive oil and make sure all of the bok choy is coated with the oil.
Season with salt and pepper.
Place on a sheet pan.
Take your salmon, skin down, and brush the Teriyaki sauce all over it. There will be some sauce left. Reserve it for later use.
Bake the salmon and bok choy for 10 minutes.
Once done, pour the remaining Teriyaki sauce over the salmon.

Presto, you are ready plate.
Easy and delish.