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In a small bowl, combine olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and pepper. Whisk until well blended. Pour half of the marinade into a resealable plastic bag or shallow dish, add salmon fillets, seal or cover, and marinate in the refrigerator for at least 30 minutes.
Preheat the oven to 400°F (200°C). In a large bowl, toss halved baby potatoes with the remaining marinade. Spread potatoes in a single layer on a large sheet pan.
Roast the potatoes in the preheated oven for about 20 minutes.
After 20 minutes, remove the sheet pan from the oven. Push the potatoes to one side and add the marinated salmon fillets and trimmed asparagus to the pan. Drizzle asparagus with a little olive oil and season with salt and pepper.
Return the sheet pan to the oven and roast for an additional 12-15 minutes, until the salmon is cooked through and flakes easily, and the asparagus is tender.
Remove from the oven and let sit for a couple of minutes. Serve the salmon, potatoes, and asparagus on plates, garnished with lemon slices and chopped parsley.