Season the salmon generously with the blackening seasoning. If the opposite side is skin-less, season this side as well.
Over medium-high heat, add 1 tbsp butter to a cast iron and then place salmon (skin side up so flesh cooks first) on the cast iron. Sauté the Salmon for five minutes on each side. Be sure not to move the salmon while it is cooking to allow the salmon to blacken properly.
The salmon should have a slightly dark, golden-brown crust. Remove the salmon from the heat, transfer it onto a plate, and set it aside for later.
Add 1 tbsp butter to a pan and sauté chopped onions for 3-5 minutes, or until slightly translucent. Add 1 tbsp butter and the sliced mushrooms. Sauté for about 5 minutes.
Next, add the chopped asparagus and sauté for 5 minutes. The mushrooms should be slightly soft to touch (with a cooking utensil).
Slowly pour in the wine. Give the mixture a good stir and cook down the wine (over medium heat) until almost all of it has evaporated, about 3-5 minutes.
Next add the coconut cream, chicken stock, thyme, and kale. Stir to mix all the ingredients together.
Slowly add the salmon back into the cream sauce, turn the heat to a simmer, cover and cook the mixture for 7-10 minutes.
Enjoy! Garnish with fresh parsley and serve!