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 large baking sheet and roast in the oven for 15 minutes.
While the potatoes roast, prepare the salmon. Pat the salmon fillets dry with paper towels.
In a small bowl, mix 2 tablespoons olive oil, minced garlic, dried dill, dried parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Place the salmon fillets skin-side down on a baking dish or lined baking sheet.
Brush the olive oil and herb mixture evenly over the salmon fillets.
Top each salmon fillet with two lemon slices.
After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven and add the trimmed asparagus tossed with a little olive oil, salt, and pepper alongside the potatoes.
Place the salmon baking dish in the oven and bake for 15 to 20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
Remove both the salmon and vegetables from the oven.
Serve the salmon fillets hot with the roasted potatoes and asparagus on the side.