Toss potatoes in neutral oil and roast at 450°F (230°C) for 18 minutes. Remove and gently smash with the bottom of a glass.
Move potatoes to the side; add salmon and asparagus. Season with oil, salt and pepper, and return to the oven.
Roast for 6–10 minutes (depending on your preferred doneness). Then switch to a high broil for 2 minutes until the top is just golden.
Shake the oil, lemon juice/zest, brine, mustard and sugar in a jar first to emulsify, then add the olives, herbs, and chili and shake again. Taste and season with salt and pepper.
Toss the veggies in a few spoonfuls of the salsa. Plate veggies first, fish to the side, and add more salsa on top.
