Wash and dry bok choy. Remove and discard rough stems and discolored parts.
Chop leafy part crosswise into 2” pieces. Slice stems crosswise into 1” strips.
In large skillet, heat 2 teaspoons oil over medium-high. Sauté garlic 1 minute.
Add bok choy and broth, cover, and cook 5-6 minutes until stems are crisp-tender. Set aside in warm place.
In small bowl, combine sesame seeds and ginger. Massage spices onto surface of fish.
In large skillet, heat 2 teaspoons oil over high. Place salmon, skin side down, in pan and cook 4 minutes; turn salmon and cook 4 additional minutes until internal temperature reaches 145°F.
Divide bok choy between individual serving bowls. Add broth. Top each bowl with one serving of salmon. Season with salt and pepper