Mix the white wine, toasted sesame oil, grated ginger, sea salt and pepper in a small bowl.
Meanwhile, cut a piece of parchment paper to about 18" long. Weight down the edges and place the washed and dried spinach leaves on one side of the paper.
Place the skinned salmon fillet atop the leaves. On top of the salmon place the asparagus and red pepper. Drizzle with the sauce.
Bring up the parchment paper and crimp edges to close tightly. Place on baking sheet and place in a preheated 375 degree oven for 20 minutes.
You may open at the table if you like. It's very pretty. Be careful of the steam.