Grease a sheet pan with cooking spray and place salmon in the center of the sheet pan.
Arrange prepared asparagus and brussels sprouts around salmon; season everything with salt and pepper and set aside.
In a small saucepan combine prepared ginger, garlic, green onions (white part only), chili sauce, honey, rice vinegar, Worcestershire sauce, water, sesame oil, and olive oil.
Set saucepan over medium-high heat and bring to a boil; continue to cook for 2 more minutes.
Remove from heat and brush salmon and vegetables with prepared sauce.
Bake for 20 to 22 minutes, stirring vegetables halfway through cooking; salmon is done when pink and flaky and veggies are tender.
Remove from oven and garnish with the sliced greens from the green onions.