Preheat your oven to 204 °C (200 °C). Line a baking sheet with parchment paper for easy cleanup.

In a small bowl, combine 30 ml of olive oil, lemon zest, chopped dill, chopped parsley, minced garlic, panko breadcrumbs, salt, and pepper. Mix until well combined.

Place the salmon fillets on one side of the prepared baking sheet. Brush the tops of the salmon with the remaining 15 ml of olive oil.

Generously press the lemon-herb breadcrumb mixture onto the oiled tops of the salmon fillets, ensuring an even coating.

Arrange the trimmed asparagus spears on the other side of the baking sheet. Drizzle with a little extra olive oil if desired, and season lightly with salt and pepper.

Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time will vary based on the thickness of the salmon fillets.

Serve immediately with fresh lemon wedges on the side.