Preheat your oven to 400°F (200°C). On a large baking sheet, toss the trimmed asparagus with 1 tablespoon of olive oil, 0.25 tsp salt, and 0.125 tsp black pepper. Spread them in a single layer.

Pat the salmon fillets very dry with paper towels – this is absolutely key for crispy skin! Zest half of the lemon into a small bowl, then juice that half. Add 2 tablespoons chopped fresh dill, 0.5 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper to the lemon zest and juice. Mix well. Rub this mixture evenly over the flesh side of the salmon fillets.

Place the baking sheet with asparagus into the preheated oven and roast for 12-15 minutes, or until tender-crisp and slightly browned.

About 5 minutes after the asparagus is in the oven, heat 2 tablespoons of olive oil in a large cast-iron skillet (or other oven-safe skillet) over medium-high heat until shimmering. Carefully place the salmon fillets, skin-side down, into the hot skillet.

Press down gently on each fillet with a spatula for the first 30 seconds to ensure even contact with the pan. Sear for 4-6 minutes, or until the skin is beautifully golden-brown and shatteringly crispy, and the flesh has turned opaque about two-thirds of the way up the sides.

Flip the salmon fillets and cook for another 2-4 minutes on the flesh side, or until cooked to your desired doneness (internal temperature reaches 145°F/63°C). The total cooking time will depend on the thickness of your fillets.

Remove the salmon from the skillet and let it rest for a couple of minutes. Once the asparagus is done, remove it from the oven. Arrange the crispy salmon and roasted asparagus on plates. Garnish with fresh lemon slices, if desired.