First preheat oven to 425 and line the baking sheet with parchment paper.
Next, prepare asparagus by snapping off the ends. You can use a knife to cut them off, or just snap them right off.
Then, place asparagus on the baking sheet and drizzle with olive oil. Toss.
Add salt, black pepper, lemon juice and toss again
Sprinkle grated parmesan cheese and lemon zest and toss to mix on last time.
Roast at 425ºF for 7 minutes*. Then, remove from oven, sprinkle on the remaining parmesan cheese and toss. Bake again for 2-4 more minutes, depending on how thick your asparagus spears are.
Salmon
Now that we have our asparagus in the oven, we can start by seasoning the salmon with salt and pepper.
Heat olive oil in a large cast iron skillet over medium-low heat. Gently cook salmon on both sides until golden brown. Remove the salmon fillets from the skillet and set aside to a plate.
In the same skillet over medium heat, add minced garlic. Bring to a simmer. Add butter, lemon juice, parsley. Give a quick stir to combine.
Add salmon back to the pan and reheat for another minute. Garnish with more parsley and serve. Enjoy!