1-Step 1: Prepare Your Oven and Baking Sheet Preheat your oven to 400 degrees Fahrenheit. This temperature is ideal for roasting vegetables while cooking the salmon to tender, flaky perfection. While the oven heats, line a large baking sheet with parchment paper or aluminum foil for easier cleanup. If you don’t have either, lightly grease the pan with a small amount of olive oil.

2-Step 2: Season and Roast the Potatoes In a large mixing bowl, toss the quartered baby potatoes with 2 tablespoons of olive oil, salt, pepper, garlic powder, and 2 teaspoons of Italian herb blend. Make sure each potato piece is evenly coated with the seasonings for consistent flavor throughout. Arrange the seasoned potatoes on your prepared sheet pan in a single layer, leaving space between each piece for proper air circulation. Crowding the pan will cause the potatoes to steam rather than roast, resulting in less crispy edges. Place the potatoes in the preheated oven and bake for 10 minutes. This head start ensures the potatoes will be tender by the time the salmon and asparagus finish cooking.

3-Step 3: Prepare the Honey-Dijon Glaze While the potatoes begin roasting, whisk together the melted butter, honey, Dijon mustard, and ½ teaspoon of Italian herb blend in a small bowl until well combined. This glaze adds both flavor and moisture to the salmon, creating a delicious caramelized exterior.

4-Step 4: Add Salmon and Asparagus to the Pan After the potatoes have roasted for 10 minutes, carefully remove the sheet pan from the oven. Push the potatoes to the sides, creating space in the center for the salmon fillets and asparagus spears. Place the salmon fillets skin-side down on the pan, leaving a small gap between each piece. Arrange the trimmed asparagus spears around the salmon and potatoes in a single layer.

5-Step 5: Apply the Glaze and Season Vegetables Using a pastry brush or spoon, generously apply the honey-Dijon glaze to the top of each salmon fillet. Make sure to coat the entire surface for maximum flavor. Drizzle the asparagus with the remaining 1 tablespoon of olive oil, then season with salt and pepper to taste. Place the thinly sliced lemon pieces between the asparagus spears, allowing the citrus oils to release during roasting and infuse the vegetables with bright flavor.

6-Step 6: Final Roasting and Serving Return the sheet pan to the oven and bake for another 15 minutes, or until the asparagus and potatoes are fork-tender and the salmon is fully cooked. The salmon should reach an internal temperature of 145 degrees Fahrenheit and flake easily when tested with a fork. Once everything is cooked through, remove the pan from the oven and serve immediately. The salmon is best enjoyed fresh while the glaze is still warm and the vegetables maintain their texture.