Cut off bottoms of asparagus and lay on the sheet pan. Roll them in the oil to coat.
Lay salmon directly on asparagus and squeeze with fresh lemon juice. Season with salt and pepper and lay 3 sliced lemons on each fillet. Bake in over for 12-15 minutes.
Mince garlic and fresh dill and add into the yogurt. Mix well.
Remove salmon from over, put a heaping spoonful of garlic yogurt onto each fillet and serve immediately.
