Heat oven to 400°F (200°C). In a small bowl, mix melted butter, garlic, lemon zest, lemon juice, dill, ½ tsp salt, and ¼ tsp pepper. Reserve 1 tbsp of the mixture.

On a large rimmed baking sheet, toss asparagus with olive oil, remaining ½ tsp salt, and ¼ tsp pepper. Spread in a single layer on one half of the pan.

Place salmon fillets skin-side down on the empty half. Brush each fillet with the remaining butter mixture.

Roast until salmon flakes easily and asparagus is tender, 15 to 18 minutes.

Remove from oven, drizzle with reserved butter, top with extra dill, and serve with lemon wedges.