Ingredients:

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a mixing bowl, toss potatoes with 1 Tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Spread potatoes in a single layer on the baking sheet and roast for 15 minutes until slightly softened.
  3. While potatoes roast, whisk together the melted butter, minced garlic, lemon juice, parsley, thyme, Dijon mustard, pepper flakes (if using), remaining salt, and pepper in a small bowl to create the marinade.
  4. Remove the sheet pan. Push the partially roasted potatoes to one side. Toss the trimmed asparagus with the remaining 1 Tbsp olive oil and a small pinch of salt/pepper, and add to the open space on the pan.
  5. Pat the salmon fillets completely dry with paper towels. Place them skin-side down among the vegetables. Spoon or brush the majority of the herb marinade evenly over the tops of the salmon fillets and lightly drizzle over the vegetables. Top each fillet with a thin lemon slice.
  6. Return the sheet pan to the oven. Roast for an additional 10–15 minutes until the salmon flakes easily (internal temperature 145°F/63°C) and the asparagus is tender-crisp.
  7. Drizzle any pan juices left on the tray over the salmon before plating immediately.