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Juice 1 lemon . Cut the remaining lemon into thick slices. Heat oil in a frying pan over medium-high heat. Cook lemon slices for 2 minutes each side or until caramelised. Transfer to a plate.
Add the salmon, top-side down, to pan and cook for 2 minutes or until golden. Turn over salmon and move to 1 side of pan.
Add the butter, garlic and parsley to the pan. Cook, stirring, for 1 minute or until aromatic. Add lemon juice, lemon slices and asparagus. Bring to boil. Simmer for 3-5 minutes or until fish flakes when tested with a fork in the thickest part. Spoon the butter mixture over the fish. Top with extra parsley to serve.