Preheat the oven to 400°F (200°C). Line a baking sheet with aluminium foil or parchment paper, leaving some overhang for easy cleanup.

Place the salmon fillets on one half of the prepared baking sheet, skin side down (if they have skin). Drizzle with 1 tbsp of olive oil and season with salt, pepper, and dill weed.

Place the asparagus spears on the other half of the baking sheet, drizzle with the remaining 1 tbsp of olive oil, and season with salt and pepper.

Cut the lemon slices into wedges and place them on top of the salmon fillets.

In a small bowl, mix together the chicken or vegetable broth, garlic, and parsley. Pour the mixture over the asparagus spears.

Bake the salmon and asparagus in the preheated oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.

Remove the baking sheet from the oven and let it rest for 5 minutes. Serve the salmon and asparagus hot, garnished with additional parsley if desired.

Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the oven or microwave until warm and tender.