Pat salmon fillets dry with paper towels and season both sides with salt, pepper, and half the lemon zest. Let sit at room temperature for 10 minutes.

Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Place salmon skin-side up and cook for 4 minutes until golden, then flip and cook until internal temperature reaches 63°C (145°F), about 3-4 minutes more. Remove and rest.

In the same skillet, add 1 tablespoon olive oil over medium-high heat. Add asparagus and cook for 4-5 minutes until crisp-tender with light char marks. Season with salt and set aside.

Add remaining olive oil to the skillet, then add garlic and cook for 30 seconds until fragrant. Add cauliflower rice and cook for 5-6 minutes, stirring occasionally, until tender.

Stir oregano, remaining lemon zest, half the lemon juice, and red pepper flakes into the cauliflower rice. Season with salt and pepper to taste.

Divide cauliflower rice among four bowls. Arrange asparagus alongside and top with salmon fillets.

Drizzle remaining lemon juice over each bowl, scatter with fresh dill, parsley, and capers. Serve immediately.