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Thaw fish, if frozen. Line a large, shallow roasting pan with foil and place the pan in a cold oven; heat oven to 450ºF. Meanwhile, in a small bowl, combine parsley, lemon zest and pepper; set aside.
Cut salmon into 4 portions. Remove the roasting pan from the oven. Place the salmon skin-side down in the pan. Carefully rub half of the parsley mixture over the top of the fish.
In a medium bowl, combine asparagus, oil and salt. Place the asparagus in a single layer around the salmon. Roast for 14 to 16 minutes, or until the fish flakes easily when tested with a fork and asparagus is crisp-tender.
Add minced garlic to the reserved parsley mixture. Sprinkle over the cooked fish. Serve the salmon with the asparagus and lemon wedges.