Melt butter on low heat in a medium saucepan
Add the capers and juice of the ends of the lemon into the butter
Trim the asparagus tips and discard and toss asparagus in a bit of olive oil
Place salmon onto the sheet pan and sprinkle with chives and a pinch of salt
Arrange the asparagus on the pan around the salmon
Pour the butter mixture onto the salmon evenly
Top the salmon with lemon slices
Sprinkle with salt and pepper generously
Roast in the oven for 16 minutes at 350°F or until internal temperature at the thickest part of the fish reaches 120°F
Serve immediately with optional chive & flower garnish