Preheat oven to 400°F. Line your largest rimmed baking sheet with parchment paper (or foil).

Place 1 ½ pounds of halved baby potatoes on the baking sheet and drizzle with 1 ½ tablespoons extra-virgin olive oil, ¾ teaspoon kosher salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder. Spread them out so that they are not touching.

Place in the oven and roast for 20 minutes.

While the potatoes are roasting, prep 1 bunch asparagus by chopping 1 ½ inches off of the bottom.

Now make the dilly sauce: Combine all ingredients in a serving bowl.

After the potatoes have cooked for 20 minutes, remove the baking sheet from oven. Scooch the potatoes all to one side. In the middle of the sheet pan, add the salmon filets and drizzle them with 1 tablespoon extra-virgin olive oil, a big pinch of salt and pepper, the zest of half a lemon, the juice of half a lemon, and 1 tablespoon dill.

Add the trimmed asparagus to the remaining empty spot on the baking sheet. Drizzle with 1 tablespoon extra-virgin olive oil, season with ½ teaspoon kosher salt and ⅛ teaspoon black pepper, and toss to coat.

Return the baking sheet to the oven to roast for 12 to 15 minutes.

At the 12-minute mark, check the salmon. If it’s leaking white stuff, it’s finished! Use a meat thermometer to check doneness.

Toss the remaining 2 tablespoons chopped dill, 1 tablespoon minced chives, and juice of ½ lemon into the potatoes. Taste and add salt and pepper as needed.

Serve immediately or refrigerate until meal time.