Preheat oven to 180c.
In a glass bowl, add the marinade ingredients and mix well with a fork. Then baste the wild salmon with the marinade, making sure every section is covered. Set a side.
In a wide saucepan on medium heat, add the coconut oil. Add the red onion. Cook for 2 minutes.
Once softened, add the asparagus, garlic, grated broccoli and cauliflower to the pan. Cook for 2-3 minutes until softened. Move on to Step 6 whilst vegetables are cooking
Once the vegetables have softened and cooked through. Leave on a low heat.
Line a baking tray with greaseproof paper or use a heat proof pan.
Add the marinated wild salmon, flesh side up to the oven tray or pan. Cook in the oven for 8 minutes. For the last 2 minutes, turn the fish over so its skin side up and switch the setting to grill.
Grill the wild salmon for 2 more minutes until skin is slightly crisp then remove from the oven.
Add the spring onion and chives to the vegetables
Plate up with the vegetables first then add the wild salmon on top. Baste in any leftover sauce from tray. Add an extra squeeze of lemon or lime juice then sprinkle over some sea salt.