Mix the marinade ingredients in a small bowl. Slather onto the top and sides of the salmon. If time permits, marinate for 1 hour. Otherwise, proceed with recipe.

Preheat oven grill/broiler to 280°C/525°F or as high as yours goes. Place the oven shelf 20 cm/8" from the heat source.

Toss the asparagus and cherry tomatoes with the olive oil, salt, and pepper. Spread out on a large tray then clear space for the salmon. Place salmon on the tray leaving a bit of space between each. Spray surface of salmon with oil.

Grill/broil for 11 minutes or until the salmon is done – the flesh should flake, the internal temperature should be 50°C/122°F.

Transfer salmon and vegetables to plate. Grate parmesan over the vegetables. Squeeze lemon juice over the salmon, sprinkle with parsley. Serve.