Instructions:
- Preheat oven to 400°F (200°C/Gas Mark 6). Line a large rimmed baking sheet with parchment paper.
- In a large bowl, toss the asparagus and red pepper with olive oil, a pinch of salt, and black pepper. Spread them in a single layer on one side of the prepared baking sheet.
- In a small mixing bowl, whisk together the miso paste, honey, soy sauce, rice vinegar, grated ginger, sesame oil, minced garlic, and black pepper until the glaze is completely smooth.
- Pat the salmon fillets dry with kitchen paper. Place the salmon fillets on the other side of the baking sheet, ensuring space between the fish and the vegetables. Spoon or brush about half of the miso glaze generously over the top of each fillet.
- Place the sheet pan in the preheated oven and roast for 8 minutes.
- Carefully remove the pan from the oven. Brush the remaining glaze over the salmon. Return to the oven and roast for another 7–10 minutes, or until the salmon is opaque and flakes easily (internal temperature 145°F/63°C). Watch closely to prevent the honey from burning.
- Remove from the oven. Let the salmon rest on the pan for 2 minutes. Sprinkle generously with toasted sesame seeds and sliced scallions before serving immediately.