Preheat the oven to 400°F (200°C).
Place the halved baby potatoes on a baking sheet. Drizzle with 1 tablespoon olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.
Roast the potatoes in the oven for 15 minutes.
Meanwhile, prepare the salmon fillets by patting them dry with paper towels.
In a small bowl, mix the remaining 1 tablespoon olive oil with garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, lemon zest, and minced garlic.
Remove the baking sheet from the oven after 15 minutes. Add the trimmed asparagus to the baking sheet with the potatoes. Drizzle the asparagus with a little olive oil and season lightly with salt and pepper.
Place the salmon fillets skin-side down on the baking sheet among the vegetables.
Brush the lemon garlic mixture evenly over the salmon fillets.
Return the baking sheet to the oven and roast everything for an additional 10 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
Remove from the oven and sprinkle chopped fresh parsley over the salmon and vegetables.
Serve immediately with lemon wedges on the side if desired.