Add the chopped kale and sugarsnaps to a medium sized sauce pan filled with 1-2 cups of water. Bring the pan to the boil, reduce heat and steam the veggies until tender this should be to your desired texture. The longer they steam the more darker the hue and softer they become.
Once steamed, drain off the excess water.
In small bowl combine the coconut nectar, cayenne pepper, garlic pepper, parsley, pink salt and coconut aminos and mix with a basting brush.
coat the salmon fillets with the sweet glaze and roll both side in the sesame seeds.
place the sesame encrusted fillets on the roasting tray
bake for 20 minutes, ensuring to turn over halfway through so both sides are golden.