Lemon Herb Baked Salmon with Asparagus

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Pat dry 2 (6 ounce/170g each) salmon fillets with paper towels. Arrange them on one side of the prepared baking sheet. Snap off the tough ends of 1 pound of asparagus spears and place them on the other side of the baking sheet.

Drizzle the salmon and asparagus evenly with 2 tablespoons of olive oil. Season both with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder.

Sprinkle the salmon fillets with 1 teaspoon of dried dill. Slice 1 whole lemon into thin rounds; place a few slices on top of each salmon fillet and scatter the remaining slices over the asparagus.

Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Serve immediately.