5. Pour sauce into the bottom of a 10' x 15" oven safe pan. Arrange lemon slices down the sides of the pan. Place the salmon skin side up in the center of the lemon slices. Divide the asparagus into four bunches and place around the edges of the salmon.
7. Remove from the oven and peel off the salmon skin. Carefully transfer the salmon to a cutting board. Add the dill to the sauce and stir to combine and coat the asparagus. Slice the salmon into 4 equal parts and carefully return to the baking dish.