Lemon Garlic Butter Baked Salmon with Asparagus and Potatoes

1 lb baby Yukon or small red potatoes, cut in half

2 Tbsp olive oil

1 tsp onion powder

1 tsp garlic powder

1 tsp Kosher salt

½ tsp cracked black pepper

1 tsp dried thyme

1 tsp smoked paprika

2 (6 oz) salmon fillets

¾ tsp salt 

¾ tsp cracked black pepper 

4 Tbsp unsalted butter

4 Tbsp fresh lemon juice

4 cloves garlic (2 Tbsp), minced 

1/2 tsp dried thyme

1 bunch asparagus, woody ends removed

1 Tbsp olive oil

1 lemon, sliced to garnish

Instructions

1. Preheat the oven to 400˚F.
2. Cover sheet pan with aluminum foil.
3. Add the potatoes to the prepared sheet pan and toss with olive oil.
4. Mix onion powder, garlic powder, 1 tsp Kosher salt, ½ tsp black pepper, 1 tsp dried thyme, and paprika.
5. Sprinkle ½ of the spice mixture over the potatoes. Toss to make sure the potatoes are coated. Reserve the other ½ of the spice mixture.
6. Spread potatoes out in an even layer and bake for 15 minutes until they are just starting to soften and turn brown.
7. While potatoes are roasting, make the sauce. Melt butter and stir in minced garlic, lemon juice and 2 tsp dried thyme. Mix well.
8. Drizzle your asparagus with 1 Tbsp olive oil and sprinkle with the remaining ½ of the spice mixture.
9. Remove potatoes from the oven and push them to the top of your pan. Place your asparagus on the sides and bottom of the pan. Try to arrange in a single layer.
10. Mix ¾ tsp Kosher salt and ¾ tsp black pepper and season the salmon on top and sides.
11. Place your salmon fillets in the middle of the pan. 
12. Spoon ½ of the lemon garlic butter sauce over the salmon.
13. Bake for 10-15 minutes depending on your desired level of doneness. (The salmon should flake easily with a fork when it’s ready.)
14. When salmon is done, drizzle with remaining lemon garlic butter sauce.
15. Garnish with lemon wedges and parsley (optional).
16. Enjoy!