Broil Salmon on a foil lined baking sheet for seven to nine minutes. Remove from oven and allow to cool. While Salmon is cooking, place sesame seeds in a small skillet, over low heat. Stir constantly. Toast for 4-6 minutes. Remove from heat and set aside to cool.
Divide spinach, tomatoes, asparagus, mushrooms, and sesame seeds into two bowls.
In a separate bowl, combine honey, ginger, garlic, lime juice and zest, walnut oil and green onion. Mix throughly.
Once Salmon is cool, top each salad with one piece of salmon. Serve with dressing on the side.