Season the Skin-On Salmon Fillets liberally with salt and set aside.
Take one spear of Asparagus and, using both hands, one at each end of the spear, break it in two. It will naturally break at the right spot. Then cut the rest of the spears using the broken one as a guide. Discard the woody ends.
Heat Olive Oil oil in a Lodge 12-inch cast iron skillet over high heat until hot. Place the salmon, skin side down, in the pan. After about 1 minute, reduce the heat to medium. Cook the fillets another 5 to 8 minutes.
While the salmon cooks, whisk together the Crème Fraîche, Dill (2 tablespoon), and Granulated Garlic in a small bowl until smooth. Season with Kosher Salt and Ground Black Pepper. Set aside.
Turn the fillets over, and cook to medium or medium-well doneness, whichever you prefer, for another 3 to 5 minutes.
Transfer to a plate, cover with aluminum foil, and let stand for 10 minutes.
To the same skillet, still set over medium heat, add the Olive Oil and the asparagus spears, season with kosher salt (to taste), and cook for 7 to 10 minutes, stirring occasionally, until the asparagus is tender.
To serve, arrange asparagus in the center of each plate, set a salmon fillet, skin side down, on top, and spoon dill sauce over the salmon.