**Instructions:**
1. **Preheat & Prep:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. **Combine & Season:** In a large bowl, toss the trimmed asparagus with 1 tablespoon of olive oil, minced garlic, salt, and pepper. Spread the asparagus in a single layer on one half of the prepared baking sheet.
3. **Season Salmon:** Pat the salmon fillets dry with paper towels. Place them on the other half of the baking sheet. Drizzle the remaining 1 tablespoon of olive oil over the salmon, then sprinkle with salt, pepper, and dried dill.
4. **Lemon Power:** Arrange the lemon slices over the salmon fillets. Squeeze half of the lemon juice over both the salmon and asparagus.
5. **Bake to Perfection:** Bake for 12-18 minutes, depending on the thickness of your salmon and your desired doneness. The salmon should flake easily with a fork, and the asparagus should be tender-crisp.
6. **Serve & Enjoy:** Carefully transfer the baked salmon and asparagus to plates, discarding the lemon slices if desired. Serve immediately and savor this light, flavorful, and incredibly satisfying meal!
**Short Tips:**
* For an extra touch of freshness, garnish with fresh chopped parsley or a sprinkle of red pepper flakes for a subtle kick.
* Don’t overcrowd the baking sheet, as this can steam the vegetables instead of roasting them evenly. Use two baking sheets if necessary.
* You can easily double this recipe for a family meal or meal prepping.
* Feel free to experiment with other herbs like thyme or rosemary for a different flavor profile.
