Preheat oven to 425F and line a baking pan with parchment paper.
Line a baking sheet with parchment paper. Arrange salmon skin-side-down, season with salt and pepper and drizzle the tops with olive oil. Bake uncovered at 425 for 10 minutes.
While salmon is baking, make your Lemon Beurre Blanc Sauce.
In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the butter, one piece at a time (whisking constantly). Season with sea salt to taste. Remove from heat and cover with a lid to keep warm until ready to serve. *
After baking your salmon for 10 minutes, add fresh or frozen asparagus (drizzle with olive oil and seasoned with S&P) and bake for an additional 5+ minutes or until both the salmon and asparagus are cooked.
Serve Salmon and Asparagus on top of a bed of cooked Spaghetti Squash. Drizzle with Lemon Beurre Blanc Sauce.
*sauce may be strained using a fine mesh strainer to remove chunks of shallots if desired.