Prepare the Tomato Mixture: In a medium bowl, combine halved cherry tomatoes, finely chopped red onion, olive oil, salt, and black pepper. Toss gently and let sit.

Season the Salmon: Pat salmon fillets dry and season generously with salt and black pepper. Let rest for 5 minutes.

Blanch the Asparagus: Boil water and cook asparagus for 2-3 minutes. Transfer to ice water to stop cooking, then drain.

Cook the Salmon: In a skillet, heat olive oil and cook salmon fillets for 8-10 minutes, flipping halfway through.

Make the Lemon Sauce: In the same skillet, add minced garlic and vegetable broth. Simmer and scrape browned bits for 2 minutes.

Add the Sauce Ingredients: Stir in butter, lemon juice, hot sauce, and parsley until well combined and butter melts.

Combine the Asparagus and Salmon: Add the blanched asparagus to the sauce, cook for 2-3 minutes. Add salmon back to heat through.

Serve and Enjoy: Spoon salmon and asparagus onto plates and drizzle lemon sauce. Top with tomato mixture.