Sheet Pan Salmon and Asparagus with Lemon Marinade

Preheat oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil.
Toss halved baby potatoes with 1 tablespoon olive oil, ¼ teaspoon garlic powder, salt, and pepper. Spread across one side of the prepared sheet pan.
1½ Pound baby potatoes, 2 Tablespoon Olive Oil, 1 Teaspoon Garlic Powder, ½ Teaspoon Salt, ¼ Teaspoon Black Pepper
Roast potatoes for 10 minutes to give them a head start.
While potatoes roast, place the salmon fillets in a mixing bowl. Add melted butter, lemon juice, lemon zest, a pinch of garlic powder, and a light sprinkle of salt and pepper. Toss gently to coat the salmon in the marinade.
4 Salmon Fillets, 2 Tablespoon Butter, Zest and juice of 1 lemon
Remove the sheet pan from the oven. Push the potatoes to one side. Place the salmon fillets on the pan and arrange the asparagus beneath or alongside them.
1 bunch Asparagus
Drizzle the asparagus with the remaining 1 tablespoon olive oil and season lightly with salt and pepper.
Spoon any remaining lemon-butter marinade from the bowl over the salmon.
Return the pan to the oven and bake for 15 to 18 minutes, or until the salmon flakes easily with a fork and the potatoes are tender.
Optional garnish: lemon wedges