Start by patting the salmon fillets dry with paper towels, ensuring they're free of excess moisture. Season both sides generously with salt and pepper.

In a medium bowl, combine liquid honey, soy sauce, fresh lemon juice, minced garlic, grated fresh ginger, smoked paprika, and optional chili flakes. Whisk until smooth.

Place the seasoned salmon fillets in a shallow dish and pour the marinade over, ensuring they are fully coated. Cover and let marinate in the refrigerator for 20–30 minutes, reserving some marinade for glazing.

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

In a mixing bowl, toss the broccoli florets, trimmed asparagus, and sliced bell pepper with olive oil, salt, and pepper. Arrange the vegetables on the baking sheet.

Place the marinated salmon fillets on top of the vegetables and bake in the preheated oven for 10–12 minutes.

Brush the salmon fillets with reserved marinade, return to the oven, and bake for an additional 5–8 minutes.

Remove from the oven and let the salmon rest for about 5 minutes. Garnish with parsley or coriander, lemon wedges, and sesame seeds.