Heat oven to 400 degrees F.
On a large sheet pan, fold tin foil down one half, crimping the inner edge to create two sections.
Place salmon filets on one half of the sheet pan.
In a small bowl, stir together garlic, honey, sriracha and red pepper flakes. Spoon atop each filet.
Toss edamame in sesame oil and sea salt. Spoon on salmon side of the sheet pan.
Place purple cabbage and onions on the second half of sheet pan. Drizzle with coconut oil, soy sauce, lime juice and zest. Toss lightly to coat.
Bake for 16-18 minutes, or until salmon is cooked through.
Enjoy immediately or transfer to meal prep containers and reheat when ready.