Preheat the oven to 400°F (200°C).
In a large bowl, toss the halved baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Spread the potatoes evenly on a baking sheet and roast in the oven for 15 minutes.
While the potatoes roast, prepare the salmon by placing the fillets on a lined baking tray.
Brush each salmon fillet with 2 tablespoons olive oil.
Sprinkle minced garlic, dried dill, dried parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper evenly over the salmon fillets.
Place 2 lemon slices on top of each salmon fillet.
After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven and add the trimmed asparagus to the tray.
Place the salmon baking tray on the middle rack of the oven and the vegetable tray back in the oven.
Bake the salmon and vegetables for 10 minutes or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
Remove both trays from the oven and let the salmon rest for 2 minutes before serving.
Serve the baked salmon fillets with the roasted baby potatoes and asparagus on the side.