Preheat and prep the pan: Heat the oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper or foil for easy cleanup.

Trim the asparagus: Snap off the woody ends. Pat dry so it roasts instead of steaming.

Toss the asparagus: On the sheet pan, toss asparagus with 1–2 tablespoons olive oil, a big pinch of salt, and pepper. Spread into an even layer, leaving room in the center for the salmon.

Make the lemon-garlic mixture: In a small bowl, whisk 2 tablespoons olive oil, the zest of 1 lemon, 1 tablespoon lemon juice, minced garlic, honey, Dijon, 1/2 teaspoon salt, black pepper, and a pinch of red pepper flakes if using.

Season the salmon: Pat salmon dry. Place fillets skin-side down in the center of the pan. Spoon or brush about half of the lemon-garlic mixture over the salmon. Drizzle the rest over the asparagus and toss lightly again.

Roast: Bake for 10–12 minutes for medium, depending on thickness. The salmon should flake easily and be just opaque in the center. Thicker fillets may need 2–3 extra minutes.

Optional finish: Dot the hot salmon with a little butter and squeeze more lemon over everything. Sprinkle with chopped dill, parsley, or chives.

Serve: Plate salmon with asparagus. Add lemon wedges on the side for an extra burst of brightness.