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Preheat the broiler to high. Snap the woody ends off the asparagus and place it in a 9 x 13-inch roasting pan with the sugar snap peas, then drizzle with 1 tablespoon of olive oil and shake to coat.
Mix the miso, soy and sesame oil in a shallow bowl, then finely grate in the zest of 1 lime and squeeze in the juice to make a marinade. Slice the salmon fillets in half lengthwise, toss in the marinade, then drape over the veg in the roasting pan, drizzling over the excess marinade. Scatter over the sesame seeds.
Broil for 12 minutes, or until the greens are blistered and the salmon is golden and just cooked through.
To make a quick pickle, peel and matchstick the carrot, trim and finely chop the scallions, finely slice the radishes, pick and roughly chop the mint leaves, then dress it all with lime juice, sea salt and black pepper.
Scatter the pickle over the salmon in the roasting pan, and serve. Delicious with noodles or fluffy rice on the side.