Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add your uncooked pasta and cook according to the package instructions until al dente—usually around 8-10 minutes. Stir occasionally to prevent sticking and keep an eye out for that perfect tender texture, then drain and set aside, reserving a bit of the pasta water.

While the pasta cooks, take your asparagus and trim the tough ends off. Cut the asparagus into bite-sized pieces, about 1-2 inches long, to ensure even cooking. Set the chopped asparagus aside.

Season your fresh salmon fillets generously with salt, pepper, and a sprinkle of Italian seasoning on both sides.

In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat until shimmering. Carefully place the seasoned salmon fillets in the skillet and sear them for about 3 minutes on each side, or until they are golden brown and cooked through. Remove the salmon and set aside.

In the same skillet, add the chopped asparagus and sauté for about 2-3 minutes, stirring occasionally, until it starts to turn tender and bright green. Add minced garlic to the asparagus and cook for an additional 30 seconds.

Pour in the lemon juice and zest, followed by the heavy cream and freshly grated parmesan cheese into the skillet with the asparagus. Stir well to combine and let the sauce simmer gently for about 1-2 minutes.

Return the cooked salmon to the skillet, breaking it into smaller pieces. Mix it gently with the asparagus and sauce, allowing everything to heat through for about a minute.

Add the drained pasta to the skillet and toss everything together until the pasta is thoroughly coated in the creamy sauce. Serve immediately, garnished with extra parmesan if desired.