1-First, preheat your oven to 450°F (232°C) and position the rack in the top third for that golden finish. Line a large rimmed baking sheet with parchment paper to avoid any sticking and make cleanup a snap. Arrange the salmon fillets in a row down the center and place the asparagus on both sides for even roasting.

2-Next, drizzle the asparagus with 1 tablespoon of olive oil and roll it to coat evenly, then season the salmon and asparagus with salt and black pepper to taste. In a separate bowl, mash together 6 tablespoons of softened unsalted butter, 2 tablespoons of lemon juice, 2 garlic cloves (pressed or minced), 2 tablespoons of finely chopped fresh parsley, 1 teaspoon of sea salt, and ¼ teaspoon of black pepper until fully combined.

3-Spread about ¾ of the butter mixture over the salmon and the remaining ¼ over the asparagus, then top the salmon with sliced lemon rings for a fresh pop. Bake uncovered for 10 12 minutes, adjusting for salmon thickness, and broil for 2 3 minutes until golden and flaky. The salmon should reach 145°F (63°C) internally for safety and tenderness.