Preheat the oven to 400 F (204 C). While the oven is preheating, prepare the hoisin glaze. In a small bowl, combine the minced garlic, hoisin sauce, lime zest and juice, sesame oil, maple syrup, Sriracha and soy sauce. Mix really well.
Line a large sheet pan (11 x17 inches) with parchment paper. Cut the salmon fillet into four equal portions and arrange in the centre of the baking sheet. Pour half of the hoisin glaze evenly over the fish and sprinkle with sesame seeds. Reserve the other half of the sauce.
Chop the sweet pepper in 1/2 to 1 inch pieces, and separate the broccoli and cauliflower into small florets. Arrange the vegetables around the fish, drizzle with vegetable oil and lightly mix the veggies to coat.
Bake for 20 to 25 minutes, or until the fish is cooked to your liking. The safe internal temperature for salmon is 145 F (63 C) in the United States and 158 F (70 C) in Canada.
Serve with reserved hoisin sauce and chopped green onion.