Preheat the oven to 400°F (200°C).
Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
Place the trimmed asparagus on one side of the sheet pan.
Drizzle 1 tablespoon of olive oil over the asparagus and sprinkle with half of the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
Place the salmon fillets skin-side down on the other side of the sheet pan.
Drizzle the remaining 1 tablespoon olive oil over the salmon fillets.
Sprinkle the salmon with the remaining minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and paprika.
Arrange lemon slices on top of the salmon fillets.
Place the sheet pan in the preheated oven and roast for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.
Remove the sheet pan from the oven and sprinkle chopped fresh parsley over the salmon and asparagus.
Serve immediately with additional lemon wedges if desired.