Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.

Prepare the salmon fillets by placing them skin-side down on a cutting board. Use a sharp knife to carefully make a horizontal slit along the side of each fillet, creating a pocket—be careful not to slice all the way through.

Season the salmon generously with salt, pepper, garlic powder, and lemon zest. If using smoked paprika, sprinkle a bit on top for extra depth of flavor.

Insert the asparagus spears into each salmon pocket. Depending on the size of your fillets and asparagus, use about 2–3 spears per fillet. Press them gently so they stay in place.

Drizzle the fillets with olive oil and place them on the prepared baking sheet. Bake for 15–18 minutes, or until the salmon is opaque and flakes easily with a fork and the asparagus is tender but not mushy.

While the salmon bakes, prepare the lemon dill sauce. In a small bowl, whisk together the Greek yogurt (or sour cream), lemon juice, chopped dill, Dijon mustard, salt, pepper, and olive oil if using. Adjust seasoning to taste.

Once the salmon is done, remove it from the oven and allow it to rest for a couple of minutes. Serve warm with a generous spoonful of lemon dill sauce over each fillet.