Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or grease it to prevent sticking.

Wash and trim asparagus. Halve cherry tomatoes and slice the red onion. Combine vegetables in a bowl with olive oil and salt, then toss well.

Melt unsalted butter in a saucepan over low heat. Stir in minced garlic and simmer for about 2 minutes. Mix in lemon juice and parsley.

Arrange the vegetables on one side of the sheet pan and lay the salmon fillets on the other side. Drizzle garlic butter over everything.

Bake for 15-20 minutes, or until the salmon flakes easily and vegetables are tender.

Remove from oven, let rest for a couple of minutes, then serve garnished with parsley or lemon wedges.