Arrange the salmon skin-side down. Gently feel the surface of the meat until you find the ends of the pin-bones. Slice the fillet of salmon into 3 or 4 pieces. With kitchen tweezers, pluck each pin-bone from the fillet. Continue until all pin-bones are removed. Season both sides of the fish with salt and pepper.

Add the olive oil to a large skillet over medium-high heat. Arrange the salmon, skin side down, in the pan. Cook for 5-7 minutes or until the sides of the fillets are opaque. Using a fish spatula, turn the fillets over. Cook for an additional 3 minutes or until the fish reaches your desired doneness. Remove the fillets from the pan and set aside.

Add the chopped garlic to the pan and cook for 1 minute. Add the white wine and using your spatula, scrape any browned bits from the bottom of the pan. Add the chicken stock, dill, salt and orzo and bring to a boil. Cover and cook for 5 minutes.

Add the asparagus to the skillet and give it a quick stir. Reduce the heat to medium-low, cover and cook for an additional 5-6 minutes or until orzo pasta is tender.

Add the lemon juice, tomatoes and Parmesan to the cooked pasta and stir. Cover and cook for 2 more minutes. Return the salmon fillets to the pan.

Slice the remaining half of lemon into wedges and serve the salmon and orzo with lemon wedges on the side.