Pre-heat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).
Line a large baking tray with parchment paper, or a silicone baking mat.
To make the marinade, combine the sesame oil, soy sauce (or tamari/coconut aminos) honey, garlic, ginger and chilli in a small bowl and set aside for 30 minutes to allow the flavours to infuse. Once infused, separate off 4 tbsp. of the marinade and place in a serving dish for when serving.
Using a vegetable peeler and working with one stalk at a time, lay the asparagus flat on a work surface, and peel away the top layer all the way round each stalk before repeating with the remaining stalks.
Spread the asparagus spears and spring onions out across the prepared baking tray, add the salmon fillets in between the asparagus spears and spring onions and then season everything with sea salt and cracked black pepper before pouring over the marinade, ensuring everything is well coated.
Bake in the pre-heated oven for 12-15 minutes -I tend to bake it for the shorter amount of time as I like my salmon soft however, if you prefer it firmer then go for 15 minutes.
Remove from the oven and sprinkle with the white and black sesame seeds then garnish with the fresh coriander and finely chopped spring onion. And serve with the reserved sauce.
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