Golden Shore Lemon-Dill Baked Salmon

Preheat the oven to 425 degrees Fahrenheit and position a rack in the upper third. Line a large rimmed sheet pan with parchment paper.

Make the compound butter by mashing together the softened butter, chopped dill, lemon zest, lemon juice, and minced garlic in a small bowl with a fork until fully combined. Set aside at room temperature.

Pat the salmon fillets thoroughly dry with paper towels on all sides. Dry skin is the key to it crisping properly against the hot pan. Season both sides of each fillet with half the salt, half the pepper, and the smoked paprika.

Toss the trimmed asparagus on the prepared sheet pan with 1 tablespoon of the olive oil, the remaining salt, and the remaining pepper. Spread the spears in a single layer along the outer edges of the pan, leaving the center open for the salmon.

Drizzle the remaining 1 tablespoon of olive oil over the center area of the sheet pan. Place the salmon fillets skin-side down in the center, spacing them at least 2 inches apart for proper air circulation.

Spoon the compound butter generously over the top of each salmon fillet, dividing it evenly. Lay 2 to 3 lemon rounds on and around each fillet.

Roast in the preheated oven for 14 to 18 minutes, depending on thickness. The salmon is done when it flakes easily with a fork at the thickest part and registers 135 degrees Fahrenheit on an instant-read thermometer. The asparagus should be tender with lightly charred tips.

Remove from the oven and let rest on the pan for 2 minutes. The carryover heat will bring the salmon up to a perfect 145 degrees. Garnish with fresh dill fronds and a pinch of flaky sea salt. Serve directly from the sheet pan.