Season the flesh side of the salmon with kosher salt. Add the salmon, flesh-side down, to a hot skillet and sear for 5 minutes on one side and 2-3 on the other.
Stir in the white wine then the pesto, cream and lemon juice. Simmer the sauce over medium-low heat to warm and thicken for 5-6 minutes.
Add cooked pasta to the sauce and toss gently. Top with the asparagus then close the lid and steam for 3-4 minutes. Open Toss with salmon and serve.