Dry salmon fillet using paper towels and season with sea salt and pepper. Place onto a baking tray lined with baking paper.
In a bowl combine the oil, garlic, ginger, Chang’s Oyster Sauce and Chang’s Original Hot Chilli Sauce.
Pour over Salmon and evenly coat. Cover with plastic wrap and allow to marinade in fridge for 20 minutes.
Preheat oven 200C fan forced. Place Salmon into oven and cook for 25 minutes.
In the meantime, prepare the Peas. Place in a pot the coconut oil and peas. Season lightly and cook stirring occasionally until lightly toasted. Add the sesame seeds and cook for a further few minutes. Take off heat and drizzle Chang’s Sesame Oil over the top.
Remove Salmon from oven and top with prepared peas. Garnish with sprouts and a good drizzle of lime juice.