Preheat oven to 400° F. Line a sheet pan with parchment paper.

Pat salmon filets dry and lay on the prepared sheet pan, skin side down. Add the asparagus in a single layer, not touching.

Drizzle everything with one tablespoon of the olive oil and season with salt and pepper to taste.

Roast in the preheated oven for 15 minutes or until the salmon is cooked through and flakes easily.

Meanwhile, heat the remaining tablespoon of olive oil and butter over medium heat in a large nonstick skillet.

Add shallot and cook for 2-3 minutes until translucent. Add garlic and cook for 1-2 more minutes until fragrant.

Add the orzo, stir to coat, and cook for 1-2 minutes until glossy.

Add 1/2 cup vegetable broth and let it simmer. When the liquid is mostly cooked off, add another 1/2 cup. Repeat until all broth has been added and orzo is creamy and tender (about 12-15 minutes).

Stir in the half & half, parmesan, lemon zest, dill, and salt until creamy and no extra liquid remains.

To serve, spoon the creamy orzo into shallow bowls or plates. Use a spoon to separate salmon into 1-2" chunks and place on top of the orzo along with the asparagus.

Finish with a squeeze of lemon juice and garnish with extra dill and lemon slices.