Position a rack in the center of the oven and preheat to 425°F. Line a large sheet pan with parchment paper or foil.

In a medium bowl, melt 2 tablespoons of butter in the microwave for about 20-30 seconds. Add the high heat oil, ¼ teaspoon of kosher salt, ¼ teaspoon of black pepper, and 2 teaspoons of garlic, stirring to combine.

Toss the halved or quartered baby potatoes in the butter mixture until well coated, then spread them evenly on the lined sheet pan.

Roast the potatoes for 20 minutes, or until they are golden brown and tender when pierced with a fork.

While the potatoes roast, mix the remaining softened butter with ¼ teaspoon of black pepper, the remaining minced garlic, red pepper flakes, lemon zest, lemon juice, and chopped parsley.

Once the potatoes have finished roasting, push them to one side of the sheet pan. Add the asparagus to the other side.

Pat the salmon fillets dry with a paper towel and place them in the center of the sheet pan. Top each fillet with about a tablespoon of the prepared garlic butter mixture.

Drizzle the remaining mixture over the asparagus.

If using, place lemon slices over the salmon. Return the sheet pan to the oven and bake for an additional 9-10 minutes, until the salmon reaches an internal temperature of at least 145°F.

For an added touch, broil for 30-60 seconds to give the salmon a beautiful golden finish.

Serve warm, beautifully arranged on a platter or directly from the sheet pan.

Garnish with additional fresh parsley or a squeeze of lemon.