Preheat oven to 400°F. Lightly coat a large sheet pan with extra virgin olive oil.
Place salmon fillet skin-side down in the center of the pan. Season with salt and pepper.
Arrange trimmed asparagus around the salmon. Season lightly with salt.
Tear fresh dill and sprinkle it over the top of the salmon.
Slice one lemon into thin rounds and place the slices over the salmon.
Juice the second lemon and drizzle the juice over the salmon and asparagus. Drizzle everything with the 1/3 cup of extra virgin olive oil.
Bake for 20–25 minutes, or until the salmon flakes easily with a fork. Begin checking at 20 minutes.
Slice the remaining lemon into wedges and serve on the side for optional extra squeeze.
Serve directly from the sheet pan for easy cleanup. Pairs well with a Greek salad, brown rice or quinoa.
