Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper. Set aside.

Lightly coat skin side of salmon in olive oil and place on prepared baking sheet, skin side down. Set aside.

In a small sauce pan, over low heat, melt butter. Add minced garlic and let simmer for about 1 minute or until fragrant.

Using a spoon, top each piece of salmon evenly with the garlic butter, gently pressing into part of the salmon so that they garlic butter will seep in a bit.

Sprinkle with rosemary. Season with salt and pepper to taste.

Bake on the middle rack for 15 minutes or until salmon is tender -- it will be flaky with using a fork to slice.

Serve and enjoy!

Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper, set aside.

In a large bowl, toss cut potatoes with olive oil. Then add salt, rosemary and parmesan if using and toss to coat evenly.

Place coated potatoes in a single layer on prepared baking sheets so that they are not touching. The space between the potatoes will allow them to get crispy. Sprinkle with butter pieces if using to get extra crisp edges.

Bake on top rack for 30 minutes or until the edges are golden and crisp.

Serve and enjoy!

Preheat oven to 400 degrees F and line a baking sheet with parchment paper, or very lightly oil a shallow baking pan. Set aside.

Prepare your asparagus by rinsing, patting dry and trimming off the ends (I usually trim off about 1 inch)

Place asparagus on prepared sheet or pan. Drizzle with oil and use your hands to make sure asparagus are coated but not dripping in oil.

Sprinkle with parmesan cheese.

Bake for 25- 40 minutes, or until crispy on tips and edges and asparagus tender. Time will vary based on how thin or thick the asparagus are. Thinner ones will be done in about 25 minutes, thicker ones, 40 minutes.