Preheat the oven to 250ºF. Line a rimmed baking sheet with foil or parchment paper and grease with the avocado oil. Rub the miso and coconut aminos onto the salmon and then place it onto the prepared baking sheet. 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 cooks, prepare the sauce. Melt the butter in a medium saucepan over medium high heat. When foaming subsides, add the shallot and cook until soft and translucent but not brown, about 5 minutes. Add the garlic and cook for another minute, until fragrant. Add broth and sprinkle gelatin on top. Simmer until the sauce reduces thickens a bit, about 5-10 minutes. Off heat, stir in lemon juice, zest, and parsley. Taste sauce and adjust with salt and pepper, as desired.

To serve, place the shaved asparagus onto serving plates. Top with salmon and spoon sauce over top. Sprinkle with more fresh parsley for garnish.