In a bowl or measuring cup, whisk together the ingredients for the marinade: coconut aminos, rice vinegar, avocado oil, minced garlic, honey, and fresh ginger.
Place the salmon in a zip-lock bag or sealable container and pour the marinade over it. Seal the bag and move salmon around to ensure it is well-coated. Chill in the refrigerator for at least 15 minutes, ideally 1 to 2 hours.
Preheat the oven to 350 degrees F.
Trim the ends off of the asparagus and place it in a large casserole dish. Drizzle with avocado oil, sprinkle with sea salt, and add the minced garlic. Toss to combine.
Transfer the marinated salmon to the casserole dish with the asparagus, pouring any remaining marinade over everything.
Bake on the center rack for 20 minutes, until the salmon is cooked through.
While baking, whisk together the glaze ingredients in the same bowl used for the marinade.
After baking, remove the dish and switch the oven to high broil. Drizzle the glaze over the salmon.
Broil for 5 to 8 minutes, until golden-brown and crispy.
Serve warm with your choice of side dishes.
