To create the marinade, combine miso, mirin, tamari, ginger, fruit sauce or vinegar, umami paste, salt and pepper and mix well. Place salmon skin-side up in marinade. Chill 15-30 min. Meanwhile, rinse and trim vegetables and preheat oven to 350 degrees. Remove salmon from marinade and place in center of parchment-lined sheet pan, reserving marinade. Toss rinsed and trimmed vegetables in marinade. Arrange around salmon in single layer. Pour marinade over salmon and veggies. Roast until salmon flakes easily and vegetables are softened, 15 min. On the stovetop, heat 1T oil in sauté pan and cook edamame just until softened, approx. 2 min. Remove to serving dish and season with a pinch of salt and pepper. Add 1T oil to pan, along with peppers and cook until blistered on all sides, approx. 4 min. Serve over salmon and vegetables with rice and edamame, garnished with toasted sesame seeds and green onions.