Preheat oven: Set your oven to 400°F. This hot start will help your vegetables cook perfectly and give that salmon a lovely finish.

Prepare the potatoes: In a medium bowl, toss your halved baby Yukon Gold potatoes with 1 tablespoon of olive oil, ¼ teaspoon of salt, and ⅛ teaspoon of pepper. Spread them out in an even layer on a large rimmed baking sheet. Roast until they start to soften and turn golden brown, about 15 minutes.

Season the asparagus: While the potatoes are roasting, grab that medium bowl again and toss the trimmed asparagus with the remaining 1 tablespoon of olive oil, ⅛ teaspoon of salt, and ⅛ teaspoon of pepper. This will bring out their natural flavor.

Mix the garlic butter: In a small bowl, combine the melted butter, lemon juice, minced garlic, ¼ teaspoon of salt, and the remaining ¼ teaspoon of pepper, creating a luscious mixture to drizzle over your salmon.

Add the salmon: After the potatoes have roasted for 15 minutes, sprinkle the salmon fillets with the remaining ⅛ teaspoon of salt. Move the potatoes to one side of the baking sheet, then place the salmon in the center. Drizzle that delicious garlic butter mixture over the salmon and arrange the asparagus on the other side of the pan.

Roast together: Return the pan to the oven and roast for an additional 10 to 12 minutes. Look for the salmon to be just cooked through and the veggies to be tender and vibrant.

Garnish and serve: Once done, take it out of the oven and sprinkle the dish with freshly chopped parsley for that final touch of freshness and color.