Preheat the oven to 250ºF. Stir together the gochujang, soy sauce, and garlic.

Line a rimmed baking sheet with foil and then rub with a bit of avocado oil to prevent sticking. Lay the salmon on the prepared sheet and rub with reserved gochujang glaze. Bake at 250ºF for 20-35 minutes, or until the fish is just beginning to flake, or registers 120ºF inside. It will have a more raw appearance but be cooked at this point.

While the salmon bakes, cook the asparagus. Heat the oil in a large nonstick pan over high heat. When hot, add the asparagus and toss to coat in the oil. Let cook on high heat without stirring for several minutes to char the asparagus in spots. Then toss and char without stirring again a couple more times, about 5-8 minutes in total

Add the garlic and toss to coat and cook for about 1 minute. Add the soy sauce and sweetener and cook until little to no liquid remains, about 2 more minutes. Remove from heat and drizzle with sesame oil and red pepper flakes, if using. Season to taste with salt.