Cut the salmon into 1-inch (2.5 cm) cubes.

In a medium bowl, mix salmon with teriyaki sauce. Set aside.

Slice the onion and red bell pepper (yellow pepper too if using)

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add salmon pieces, spacing them out in the pan. Cook for about 2–3 minutes per side until golden brown. Remove from the pan.

Add the remaining 1 tablespoon oil to the same pan. Add onion, red/yellow peppers, zucchini, and broccoli. Cook for 3 minutes, stirring, until just tender-crisp.

Return the salmon to the pan, gently toss with the vegetables, and heat for 2–3 minutes more until warmed through and coated in sauce.