Preheat oven to 425 degrees F (220 degrees C).
Juice and zest 2 of the Lemon (3), and slice the other Lemon into thin slices. Finely mince Garlic (1 clove).
Prepare Marinade in a small bowl by whisking together the lemon juice and zest, chopped garlic, Olive Oil (3 tablespoon), Dijon Mustard (2 tablespoon), Dried Dill Weed (1 teaspoon), Paprika (1 teaspoon), Salt and Pepper (to taste).
Line a large rimmed baking sheet with parchment paper. Lay Asparagus (2 pound) on the baking sheet and toss with Olive Oil (2 tablespoon), Salt and Pepper (to taste). Push asparagus to either edge of the sheet.
Place the Salmon Fillet (1.5 pound) in the center of the sheet and brush on half of the marinade. Lay the lemon slices on top of the salmon and on asparagus.
Bake in the oven and cook for 10-15 minutes, until the salmon is opaque pink. To serve, portion Salmon into 4 pieces, plate with the asparagus and then drizzle the remaining marinade over the top.