Heat the oven to 375 degrees. In a small bowl, combine all ingredients for the marinade and set aside.
Prepare the parchment paper by folding a large 18 inch-long piece in half and cutting it into an oval. Place the zucchini, bok choy, and shiitake mushrooms onto one half of the parchment; top with salmon and drizzle the marinade.
Fold the parchment paper over the salmon and vegetables. Seal the edges together by folding it closed beginning at one corner, working your way to the other corner, repeatedly making small folds.
Place the parchment pouch on a rimmed baking sheet. Bake for 10 minutes on the center rack. Remove the pouch from the oven, open the parchment, and set aside to cool.
In a medium bowl, whisk the lime juice, honey, sesame oil, and sea salt until fully combined. Toss the dressing with the kimchi and carrots. Sprinkle both the salmon and slaw with sesame seeds and green onions.