Oven-glazed Salmon with Asparagus

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons maple syrup, 1 tablespoon rice vinegar, 2 cloves minced garlic, and 1 teaspoon grated fresh ginger to create the glaze.

Pat 4 (6-ounce/170g each) salmon fillets dry with paper towels. Season both sides lightly with salt and freshly ground black pepper.

Place the salmon fillets on one side of the prepared baking sheet. Brush the top and sides of each fillet generously with about half of the prepared glaze.

In a separate bowl, toss 1 pound (450g) trimmed asparagus spears with 1 tablespoon olive oil, a pinch of salt, and a pinch of black pepper until evenly coated.

Arrange the seasoned asparagus on the other side of the baking sheet, ensuring they are in a single layer and not overlapping too much.

Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.

During the last 5 minutes of baking, remove the baking sheet from the oven and brush the salmon fillets with the remaining glaze. Return to the oven to finish cooking.

Garnish with 1 teaspoon sesame seeds (if using) and serve immediately with lemon wedges on the side. This dish pairs wonderfully with steamed rice or quinoa.