Step 1

Season both sides of the salmon with salt and pepper. Heat the oil in a large frying pan over medium-high heat. Add half the salmon and cook for 2 minutes each side or until golden but not quite cooked through. Transfer the salmon to a chopping board and set aside to cool slightly. Repeat with the remaining salmon. Use a sharp knife to cut salmon into 2.5cm pieces.

Step 2

Meanwhile, cook the asparagus in a large saucepan of salted boiling water for 1 minute or until bright green and tender crisp. Drain well.

Step 3

Heat a small non-stick frying pan over medium heat. Add the sesame seeds and cook, tossing gently, for 1 minute or until lightly toasted.

Step 4

Whisk together the soy sauce, ginger, wasabi and sesame oil in a jug. Place the baby Asian greens, salmon and asparagus in a large bowl and gently toss to combine. Divide the salad among serving plates and drizzle with the wasabi dressing. Sprinkle with sesame seeds to serve.