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Preheat the oven to 400F
Lay a 20-inch-long piece of parchment paper horizontally over a baking tray
Place the trimmed asparagus 3 inches from the left side of the parchment so that they do not overlap
Coat asparagus in extra virgin olive oil and season with salt and pepper
Place the salmon on top of the asparagus
Lay the lemon slices over the salmon
Fold the longer piece of parchment over the salmon and roll the outer edges towards the salmon to create a sealed parcel
Bake for 25 minutes
While the salmon bakes, make the olive topping by adding olives, parsley, scallions, olive oil, lemon zest, and lemon juice to a medium-sized bowl
Mix the olive topping well and set aside
When the salmon is done, carefully remove the parchment paper
Top with the olive mixture and more extra virgin olive oil