Cut asparagus into bite-sized pieces and finely chop the onion.

Heat olive oil and butter in a pan, then sear the salmon on both sides until golden.

Remove salmon, sauté onion and asparagus in the same pan.

Add heavy cream and herbs, simmer until slightly thickened.

Return salmon to the pan, season with salt and pepper, and simmer for 2-3 minutes.

Serve salmon with creamy asparagus sauce.