Preheat oven to 210°C (425°F). Place salmon steaks, skin side down, on a parchment-lined cooking sheet. Spread half the pesto over fish. Bake 8 to 10 minutes, depending on thickness and desired doneness.
Decorate plates by spreading hummus on one side. Gently coat warm asparagus in oil or butter, then arrange over hummus. Place salmon steaks in the middle, slightly overlapping hummus and asparagus. Baste salmon with remaining pesto and serve immediately.
