Preheat oven to 400º F. Line a baking sheet with parchment paper.
Place the asparagus in a single layer onto the lined baking sheet. Mix together melted butter, garlic, and salt. Gently toss to coat.
Bake for 20-25 minutes, or until fork tender. Remove from the oven and set aside.
Cut your salmon into four equal pieces. Sprinkle each piece with salt & pepper.
In a medium sauté pan heat 1 tbsp avocado oil over medium-high heat. When the pan is hot, add the salmon. Cook the salmon for 3-4 minutes per side or until it is golden. The center will still be slightly undercooked and that’s ok. If you fully cook the salmon now, it will be dry after heating it up in the sauce! and set aside on a plate.
Wipe the pan with a paper towel to remove the excess oil.
Over low heat, add butter and sauté the scallions and onions until soft and translucent.
Add the mustard and wine and stir. Continue to cook until almost all of the liquid is evaporated.
Add the cream, simmering gently until volume reduces by about one-third.
Add the Parmesan cheese, season with salt and black pepper.
Add the salmon back into the pan and simmer until the salmon is cooked to your liking and heated through.
Garnish with Parmesan cheese shavings, additional sliced scallions and lemon zest. Serve with roasted garlic butter asparagus