1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Arrange the salmon fillets on one side of the prepared baking sheet, and the asparagus on the other side.
3. In a small bowl, whisk together the melted butter, olive oil, lemon juice, and minced garlic. Pour this mixture over the salmon and asparagus, ensuring everything is well coated.
4. Sprinkle the salt, black pepper, and Italian seasoning over the top. I always find that a touch of Italian seasoning brings a bit of my travels to Italy into each bite.
5. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The asparagus should be tender yet crisp.
6. Once baked, garnish with fresh parsley and lemon slices before serving. This adds a burst of color and freshness reminiscent of the beautiful gardens in Charleston.

Remember, cooking times can vary based on the thickness of your salmon, so keep an eye out for that perfect flaky texture!