Preheat oven to 400 F.

In blender, combine marinade ingredients and whirl until emulsified. Set aside.

In bowl, place asparagus, bell peppers, and onion. Drizzle with half the marinade and stir to coat. On large baking sheet with shallow sides, spread vegetables evenly. Bake in oven for 15 minutes.

While vegetables are baking, rub remaining marinade into salmon and refrigerate for 15 minutes.

Remove sheet pan from oven. Push vegetables to edges of baking sheet and place marinated salmon, skin side down, in a single layer in the center. Scatter jalapeño pepper over top. Return sheet pan to oven and continue to bake for 10 to 15 more minutes, or until salmon is almost opaque in center.

Remove salmon and vegetables from oven and place on platter. Drizzle with lime juice and sprinkle with cilantro. Serve immediately with rice or whipped potato on the side, if you wish.