Put some oil in a roasting pan to prevent sticking.
Place the salmon skin side down in the pan. Rub on a little oil and pepper on the exposed side.
Broil until there is a little crust, about 10 minutes, then reduce oven to 350°F.
Use a knife to check for doneness. I generally serve it while there is still a little translucence deep inside. It may need another 5 minutes to finish.
Coat the bottom of the soup pot with oil and cook the onion and ginger until it starts to color.
Add the coconut milk, juice of one lime, asparagus, and red pepper. Simmer 2 minutes and add the peas. Simmer just a couple minutes. Peas should still have a little crispness.
Place ¼ of the salmon into each soup bowl and ladle the vegetables and coconut milk around each serving. Garnish with minced red onion and dill and lime wedge. (Recipe♦222)