Preheat oven to 400 degrees. 

Combine soy sauce, molasses, ginger, vinegar, and garlic in a small saucepan over medium heat.  Cook, stir often until it simmers and reduces to 1/2 cup (about 2 minutes).  Remove from heat.

Thinly slice the green parts of the scallions and set aside. 

Cut white parts and place on baking sheet. Add sugar snap peas and bell peppers.  Drizzle with oil and toss.  Spread in a single layer.  

Place fillets, skin side down, in with the vegetables.  Spoon 1 Tbsp. of molasses mixture over each fillet.  Sprinkle salmon and vegetables with salt and pepper.   Place in oven and bake until vegetables are tender and lightly browned 16-18 minutes. Salmon should be flaky.  

Prepare rice according to package directions.  Divide among the 4 plates.  Place salmon and vegetables on rice and sprinkle with scallions and sesame seeds.  Serve with remaining molasses mixture and lime wedges.