In a cast iron skillet, add half the oil over medium heat. When shimmering, add the shallots and sauté until crispy. Remove with tongs, leaving remaining oil in the pan. Set shallots aside.

Prep salmon. Rub salt evenly over flesh side of salmon. Set aside.

Add asparagus to the pan and sauté for about 2 minutes. Add olives and continue to cook until asparagus wilts, about 5 minutes.

Remove vegetables from pan and set aside in a covered dish.

Add the remaining oil to the pan, turn heat to medium high. Place the salmon pieces, flesh side down, in the pan. Allow to cook for 3-4 minutes to golden; then flip and cook to desired doneness.

Serve salmon over warm asparagus and olives. Top with crispy onions and serve with lemon wedges.