In a small bowl, whisk together 2 tsp maple syrup, 2 tsp white or brown miso, 2 tsp rice wine vinegar, 1 tsp soy sauce, and 1 tsp each grated garlic and ginger.

Pour the mixture on top of 2 skin-on salmon fillets and gently massage all over. Leave to marinate for between a few minutes to a few hours.

Snap off the woody ends of 10 asparagus spears, place on one side of a baking sheet and sprinkle with sesame oil, salt and pepper.

Drizzle a bit of vegetable oil on the other side of the sheet and add the salmon fillets, skin side up.

Bake at 200c for 10-12 minutes.

Serve with basmati rice and a wedge of lime.