Preparation Steps

• Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment or foil for easier cleanup.
• Toss the quartered potatoes with 2 tbsp of the olive oil, 2 tsp Italian seasoning, garlic powder, and a generous pinch of salt and pepper. Spread them in a single layer on the prepared sheet pan, leaving space in the center for the salmon later.
• Roast the potatoes for 18–20 minutes, shaking the pan or stirring once halfway through, until the edges are golden and beginning to crisp.
• While the potatoes start roasting, make the glaze: whisk together melted butter, honey, Dijon mustard and the lemon zest in a small bowl until smooth. Pat the salmon dry and season both sides lightly with salt, pepper and a light dusting of Italian seasoning.
• When the potatoes have about 12–14 minutes left, remove the pan from the oven. Push the potatoes toward the edges to create space and place the salmon fillets skin-side down in the empty center. Arrange the asparagus in a single cluster on the pan. Drizzle the asparagus with the remaining 1 tbsp olive oil and season with salt and pepper.
• Brush the tops of the salmon generously with the honey-Dijon glaze. Tuck lemon slices among the asparagus spears for bright flavor.
• Return the sheet pan to the oven and roast 12–14 minutes more, until the salmon flakes easily and the asparagus is tender-crisp. If you like a slightly caramelized finish on the glaze, switch the oven to broil and broil 1–2 minutes, watching closely so it doesn't burn.
• Remove the pan and let the salmon rest 3–5 minutes. Squeeze any roasted lemon over the fish and vegetables before serving.