Preheat the oven to 425 degrees.*  Place a small sheet of aluminum foil on a baking sheet and spray with non stick spray.   

Place the salmon on the aluminum foil and sprinkle with salt and pepper, to taste.  wrap the aluminum foil up around the salmon.  If you are using a meater (or meat thermometer that can be left in while cooking) you will want to insert it into the fish before wrapping the aluminum foil around it and leave the end sticking out.  

Place salmon in the oven and bake as directed by meater thermometer, or until the fish reaches an internal temperature of 145 degrees F.  

Meanwhile, heat the olive oil over medium heat in a sauté pan on the stove.  Cut the white/purple thick ends off the asparagus and then slice the remaining part of the spears into halves or thirds.  

Add asparagus to the sauté pan and sauté for about 5-10 minutes, until asparagus is slightly softened.  Add salt and pepper to taste.  Avoid leaving on heat for too long, that's how soggy/limp asparagus happens! 

When fish has reached temp and asparagus is cooked you can serve with baked "fries" and a drizzle of coconut aminos. Enjoy!