Wash your fresh asparagus spears thoroughly in cold water. Snap off the woody bottom ends of the spears and discard them.

Place the trimmed asparagus on one side of your prepared baking sheet. Drizzle them with a tablespoon of olive oil and toss well.

In your small mixing bowl, combine the pepper, paprika, onion powder, garlic salt, and kosher salt. Stir the dry spices until they are fully mixed.

Cut two short slits into the fleshy side of each salmon fillet. Make them one inch long and a quarter inch deep.

Place the salmon fillets on the empty side of the baking sheet. Keep the skin side down on the pan to protect the meat.

Drizzle your melted butter evenly over the top of the salmon fillets. Pour remaining olive oil over the seasoned green asparagus spears.

Sprinkle your mixed spice blend evenly over the salmon and the asparagus. Rub it gently into the small cuts you made.

Cut one fresh lemon in half carefully with your knife. Squeeze the rich juice over the fish and veggies on the pan.

Put the sheet pan into your hot oven. Bake for ten to twelve minutes until the fish flakes with a fork.

Remove the hot pan from your oven carefully. Let the salmon rest on the counter for ten minutes before serving.

Chop your fresh dill and parsley finely on the board. Sprinkle the green herbs over the warm food and serve with lemon wedges.