Pat salmon fillets completely dry using paper towels, removing all surface moisture. Combine smoked paprika, garlic powder, onion powder, black pepper, and sea salt in a small bowl, mixing thoroughly.

Brush both sides of each fillet generously with olive oil, coating evenly. Sprinkle the spice mixture across the top and sides of the salmon, pressing gently so seasoning adheres properly.

Heat your cast iron grill pan over medium-high heat for 3-4 minutes until smoking slightly. Place seasoned fillets skin-side up in the hot pan, leaving space between pieces for even cooking.

Cook undisturbed for 6-7 minutes without moving the smoky grill pan salmon recipe components, allowing that beautiful char to develop. The skin should release easily when ready to flip; if sticking, wait 30 more seconds.

Flip fillets carefully using a thin spatula, then cook 3-4 minutes on the flesh side until cooked through. Meanwhile, sauté asparagus spears in the empty pan section with balsamic vinegar and a pinch of salt.

Create a compound butter by combining melted butter, minced garlic, and fresh dill in a small bowl. Pour this mixture over the cooked fillets during the final minute of cooking for aromatic richness.

Transfer salmon and asparagus to a serving platter, garnishing with fresh lemon slices. Rest the dish for 2 minutes before serving to allow flavors to settle and lock in moisture.