Cedar-baked salmon

1 1/2 lb    salmon fillets    750 g      grated zest and juice of 1 lime     1 1/2 cups    diagonally sliced asparagus    375 mL 1/4 cup    julienned leek    50 mL 4    thin slices red onion    4 1/4 cup    diagonally sliced celery    50 mL 1/2 cup    thickly sliced shiitake mushrooms    125 mL 2    medium tomatoes, seeded and cut into strips    2 8    fresh basil leaves, slivered    8 1    bag (10 oz/300 g) fresh spinach, trimmed    1      salt and black pepper     Place soaked shingles or shims on baking sheet; lightly brush with oil. Remove skin and any bones from salmon; cut into 6 serving-size pieces and place on cedar. Sprinkle with lime zest and juice. Bake in prehated oven for 10 to 15 minutes or until fish flakes easily when tested with fork. Meanwhile in a steamer basket, combine asparagus, leek, onion and celery; steam until partially cooked. Add mushrooms, tomatoes, basil and spinach; steam just until tender-crisp and spinach as wilted. Place on 6 individual plates; season with salt and pepper to taste. Top each with salmon.