In a small bowl, whisk together the lemon juice, olive oil, fresh dill, fresh parsley, and garlic powder until well combined. Season generously with salt and pepper to taste. This bright, herbaceous mixture will be divided between the salmon and asparagus, creating a cohesive flavor profile throughout the dish. I like to taste the marinade on a small piece of the salmon to make sure the seasoning is bold enough—you want to be able to taste the herbs clearly since they're the star of this simple preparation.

Pat the salmon filets dry with paper towels to help them sear properly in the air fryer. Rub approximately three-quarters of the herb marinade mixture evenly over both sides of each salmon filet, making sure to coat all the surfaces. In the same bowl, toss the trimmed asparagus spears with the remaining marinade until each spear is lightly coated. This division ensures the salmon gets a more concentrated flavor while the asparagus has just enough coating to stay moist and flavorful.

Arrange the marinated asparagus spears in a single layer on the air fryer basket, creating a bed for the salmon. Place the salmon filets skin-side down on top of the asparagus. Set the air fryer to 400°F and cook for 6-8 minutes, checking at the 6-minute mark—the salmon should be opaque and flake easily with a fork when done. I find that Wild Sockeye salmon cooks on the quicker side due to its thinner profile, so start checking early to avoid overcooking.

Transfer the salmon and asparagus to serving plates, keeping the salmon on top of the asparagus for a beautiful presentation. Drizzle any pan juices from the air fryer basket over the dish. Serve immediately while everything is still warm.