Pat salmon fillets completely dry with paper towel and season both sides with 1/4 tsp salt and 1/8 tsp pepper.

Fill a pot with 1 inch of water, fit with a steamer basket, and bring to a simmer.

Heat 1 tsp olive oil in a nonstick or cast iron skillet over medium-high heat until shimmering.

Place salmon skin-side up in the pan and sear undisturbed for 4 to 5 minutes until a golden crust forms.

Flip the salmon and add garlic to the pan around the fillets, cooking 3 to 4 minutes more until salmon flakes easily and garlic is fragrant.

Add asparagus to the steamer basket and steam for 4 to 5 minutes until bright green and just tender.

Toss steamed asparagus with remaining 1 tsp olive oil, remaining salt and pepper, and lemon zest.

Plate salmon over asparagus, spoon pan garlic over top, and serve with lemon wedges and parsley.