Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper. Trim the asparagus ends and cut them into even lengths. Mince the garlic cloves, and zest the lemon.

Heat a large skillet over medium heat with 1 tablespoon of butter until it melts and bubbles. Place the salmon fillets skin-side down and cook for 4–5 minutes. Flip and cook for another 2–3 minutes. Remove to a plate.

Add another tablespoon of butter to the skillet, toss in the asparagus and cook for about 5 minutes until tender-crisp. Season with salt and pepper.

Melt the final tablespoon of butter, add minced garlic and cook for 1 minute. Squeeze in lemon juice and zest; stir to combine into a sauce.

Return the salmon to the skillet with asparagus and garlic butter sauce. Heat through for 1 minute before serving, garnished with fresh parsley.