Put a cube of consommé in the water, microwave 30 sec to melt it.
Cut the salmon to 1 bite size, onion into wedges, asparagus to 3cm (1inch).
Set the oven to 200C (395F).
Put olive oil, minced garlic in a pan and sear by low heat.
Put salmon on one side of the pan, and onion on the other side of the pan, and sear by middle heat. Flip all the things on the pan once.
Pour white wine on the salmon side only and simmer for 3 min putting lid with low heat.
Open the lid and take the salmon out to a plate.
Add consommé soup and Okara powder on the onion and mix well.
Add spinach and asparagus and mix little.
Pour spy milk little by little mixing. Add pinch of salt and pepper checking taste.
Put back the salmon in the pan and mix slightly.
On the casserole pan, pour all the ingredients and sprinkle mozzarella and parmesan cheese.
Bake for 10 min.