Pat the salmon fillets thoroughly dry on all sides using paper towels. Season evenly with smoked paprika, garlic powder, fine sea salt, and cracked black pepper.

Heat 1 tablespoon of olive oil in a large 12-inch heavy-bottomed skillet or cast iron pan over medium-high heat until shimmering. Carefully lay salmon fillets in the pan (skin-side down if using skin-on) and sear undisturbed for 4 to 5 minutes until a deep golden, crisp crust forms.

Gently flip the salmon fillets using a fish spatula and sear the reverse side for 2 to 3 minutes until nearly cooked through (opaque on edges, slightly translucent in center). Transfer salmon to a warm plate and set aside.

Reduce heat to medium. In the same skillet, melt 2 tablespoons of butter. Add the trimmed asparagus spears and minced garlic. Sauté for 2 to 3 minutes until garlic is fragrant and asparagus is bright green and tender-crisp.

Stir in the sliced sun-dried tomatoes, vegetable broth, and heavy cream. Bring to a gentle simmer for 2 minutes to reduce and thicken slightly.

Lower heat to medium-low. Whisk in the freshly grated Parmesan cheese until silky and melted into the sauce. Stir in the fresh lemon juice and chopped fresh dill and parsley. Season with a pinch of salt and pepper to taste.

Nestle the seared salmon fillets back into the bubbling skillet along with any resting juices. Spoon the luscious garlic herb cream sauce generously over the fillets and simmer for 1 to 2 minutes until hot and infused with flavor. Garnish with lemon slices and extra fresh dill, then serve immediately warm from the skillet!