Preheat oven to 190C (170C fan-forced). Line a roasting tray with baking paper.
Add the salmon and all the marinade ingredients to a bowl. Toss gently to coat then place in the tray, skin-side-down.
Rub the coconut oil into the broccolini and bok choy. Add to the tray with the salmon and roast for 8 minutes. If you prefer a relatively pink salmon, start checking for doneness from about 5 minutes.
Remove from oven, squeeze over the lime juice and scatter with herbs and pickled ginger, if using. Serve with coconut rice.
