Pre-heat oven to 220°C/425°F/Gas Mark 7. Place the pine nuts and bread into a food processor and blitz to make rough crumbs. Add the lime juice and zest, 2 tbsp groundnut oil, 1 sachet creamed coconut and coriander and blitz until evenly blended. Divide the mixture into 4 and press on top of the salmon fillets.
Place the pak choi, spring onions, peppers and asparagus in a large mixing bowl.
In a separate bowl, mix together the chillies, toasted sesame seeds, ginger, soy sauce, water and remaining creamed coconut then pour over the vegetables. Stir well until evenly coated.
Arrange the vegetables on a shallow baking tray and drizzle any remaining liquid over the top. Place the salmon fillets on top. Roast in the oven for 8-10 minutes until the salmon is just cooked through. Serve with steamed rice and lime wedges.