Marinate the salmon with salt, pepper, herb powder, lemon juice, and olive oil at room temperature for at least 30 minutes.

Mix the prepared ingredients to make the tartar sauce.

Cut the asparagus into appropriate sizes and blanch in salted water.

Prepare the mushrooms by removing stems, clean the garlic, and thinly slice the onion.

Heat a pan with generous olive oil and fry the garlic until golden.

Add the onion to the pan once the garlic starts to cook. Drain the cooked vegetables on kitchen towels to remove excess oil.

Cook the marinated salmon in the garlic and onion-infused oil, starting with the skin side down. Flip and cook briefly on the other side.

Add the mushrooms and asparagus to the pan and cook alongside the salmon.