Preheat the oven to 400 degrees F and line a large baking sheet with foil or parchment paper. This will help keep the salmon from sticking and make for easy cleanup. 

Place the salmon on one side of the baking sheet and the asparagus on the other. 

In a small bowl, whisk together the olive oil, melted butter, lemon juice, minced garlic, and minced thyme. 

Brush the salmon and asparagus with the butter mixture and sprinkle them lightly with kosher salt and pepper. 

Roast for 10 minutes, then turn the asparagus and roast for an additional 5 minutes. 

Broil the salmon on high heat for 2-3 minutes or until the top is golden brown and crisp. 

Remove from the oven and serve over rice. Spoon over the additional sauce and garnish with freshly chopped parsley. 

Store any leftovers in an airtight container in the fridge for up to two days.