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In a large skillet, heat the olive oil. Salt and pepper the salmon and place top side down on the hot pan.
Cook for 2 minutes or slightly browned, then flip over (skin side down).
Cook for an additional 3 to 4minutes. Remove the fish and keep in a warm place.
Melt the butter in the skillet. Cook the asparagus for 3 minutes, then add the peas and continue to cook for an additional 5 minutes, add the garlic the last minute. Remove the vegetables from the pan and keep them warm.
Add the white wine to the pan.
In a small dish, stir the corn starch into the chicken broth and pour into the pan with the white wine. Add the fresh lemon juice and thyme, then whisk till thickened.
Add the cream and heat through, then add the parmesan and melt.
Add the salmon and veggies back into the pan, sprinkle with green onion, parsley and lemon zest.