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In a small saucepan over medium heat, add a little butter or oil and sauté garlic for 30–45 seconds (do not brown).
Add white wine and reduce by about half.
Add chicken stock and simmer 2–3 minutes.
Add cream and bring to a gentle simmer (do not boil).
Lower heat and gradually stir in parmesan until smooth.
Add parsley, tarragon, and dill. Taste and adjust salt.
Optional: finish with a small squeeze of lemon juice.
Remove from heat and let sit. Sauce will thicken slightly as it rests.
Toss halved potatoes with 1 tbsp olive oil, salt, and pepper.
Toss asparagus with remaining 1 tbsp olive oil, salt, and pepper.
Air Crisp potatoes at 400°F (200°C) for 12–15 minutes, shaking or turning halfway, until golden and tender.
Season salmon generously with salt and pepper.
Air Fry salmon at 375°F (190°C) on the middle rack for 10–12 minutes, until just opaque and flaky.
For young, thin asparagus, Air Crisp at 400°F for 3–4 minutes; for thicker asparagus, Air Crisp at 400°F for 5–7 minutes.
Plate potatoes and asparagus.
Place salmon on top.
Spoon sauce over salmon and serve immediately.