In a bowl or measuring cup, whisk together the ingredients for the marinade.

Place salmon in a zip-lock bag or sealable container and pour the marinade over it. Seal the bag and move salmon around so that it is well-coated in marinade. Chill in the refrigerator at least 15 minutes, ideally 1 to 2 hours (up to 24 hours).

When you’re ready to bake, preheat the oven to 350 degrees F.

Trim the rough ends off of the asparagus and place the asparagus spears in a large casserole dish (or on a sheet pan). Drizzle with avocado oil, sprinkle with sea salt and minced garlic. Use your hands to combine everything so that asparagus is well-coated in oil and garlic.

Transfer the marinated salmon to the casserole dish with the asparagus and pour the rest of the marinade over everything.

Bake on the center rack of the preheated oven for 20 minutes.

While salmon is baking, whisk together the ingredients for the glaze in the same bowl or measuring cup you used for the marinade.

Remove the salmon from the oven and change the oven setting to the high broil setting. Drizzle the glaze over the salmon Place casserole dish back in the oven on the rack that is second closest to the top (so that the salmon can get a nice crispy sear on it). Broil 5 to 8 minutes, until salmon is golden-brown and crispy and has reached desired done-ness.

Serve Asian Salmon and Asparagus with choice of side dishes.