Toast the sesame seeds in a pan for under one minute and set aside to cool

Preheat the oven to 220ºC

Mix together the lime zest, 1 tbsp. coconut oil and smoked paprika with a big pinch of salt and pepper

Rub onto the salmon and let it marinate for 1 hour

In the meantime, finely chop the spring onions and heat remaining coconut oil in a small pan

Remove the oil from the heat and whisk together with the miso paste and spring onions to create a miso glaze

Cut the aubergine in half lengthways

Brush a tsp. of tamari and miso glaze over each salmon fillet and place to the side

Rub the rest of the miso glaze on the aubergine and sprinkle with sea salt

Bake in the oven on a roasting tray for 40-45 minutes

12 minutes before the aubergine is ready, place the salmon fillets alongside it to roast

Serve with a fistful of alfalfa sprouts, leftover miso glaze and toasted sesame seeds