Preheat your oven to 375°F and position a rack in the middle. While the oven heats, trim the asparagus to 5-6 inch lengths, discarding the woody ends. Mince the garlic and measure out all your ingredients for the hollandaise sauce so they're ready to go—having everything prepped ensures smooth sauce-making when you need it.

Line a baking sheet with foil and place it in the oven for 2-3 minutes to preheat. Remove from oven, place salmon skin-side down on the hot pan, and season with 1/4 tsp sea salt, 1/8 tsp cracked black pepper, and half of the dried dill. Roast for 5 minutes. Toss the asparagus with avocado oil, remaining salt, pepper, and minced garlic, then arrange around the salmon on the same pan. Return to oven and roast for another 10 minutes, until the salmon is opaque and flakes easily with a fork and asparagus is tender-crisp. I find that preheating the pan ensures the salmon skin crisps beautifully even in the oven.

While the salmon and asparagus roast, add the egg yolks, lemon juice, 1/4 tsp Dijon mustard, 1/4 tsp cayenne pepper, and 1/2 tsp salt to a blender. Start blending on low speed and slowly drizzle in the warm melted ghee while continuing to blend, creating a smooth, creamy emulsion. The warm ghee will cook the eggs gently as it's incorporated—I always make sure the ghee is warm but not smoking hot to ensure the sauce doesn't break. If the sauce becomes too thick, you can thin it with a few drops of warm water.

Arrange the roasted asparagus on serving plates as the base, then place the salmon fillet on top. Spoon the hollandaise sauce generously over the salmon, and garnish with the remaining 1/2 tbsp dried dill. Serve immediately while everything is still warm, as hollandaise can break if it sits too long at room temperature.