Heat the oven to 220 degrees. For marinade, mix the zest and orange juice, ginger, soy sauce, vinegar, olive oil and sesame seeds.
Fold the parchment in half to determine the exact middle. In the middle of the sheet, lay out the asparagus, slicing the onion and pepper rings. Sprinkle about 1 tablespoon of the marinade vegetables, lay the salmon fillet on top and pour the marinade in the same way.
Now tightly close the bundle, connecting both edges and twisting them. Grease each parcel with olive oil and put on a baking sheet.
Bake orange-ginger salmon for 10 minutes.