For the salmon and asparagus: – Juice and zest of 1 lemon (divided) – 1 lb salmon fillet (skinless or skin on) – ¾ lb. asparagus (ends trimmed and cut into bite size pieces) – 4 cloves garlic (minced) – 3 Tablespoons unsalted butter (melted) – Kosher salt and pepper – Dried parsley (optional) For the linguine: – 12 oz. linguine – 1 Tablespoon olive oil – 2 Tablespoons unsalted butter – 2 cloves garlic (minced) – 1 cup heavy cream – ½ cup grated Parmesan cheese – 3 Tablespoons chopped fresh parsley – Salt and pepper – Lemon wedges (for serving)