Gold-Rushed Salmon Feast with lemon-infused Asparagus and Potatoes

Preheat the oven to 400 degrees Fahrenheit. Prepare a large rimmed baking sheet by covering it with aluminum foil for easy cleanup.

In a medium-sized bowl, mix baby Yukon Gold potatoes with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.

Spread the potatoes evenly on the prepared baking sheet and roast in the oven for 15 minutes, until they start to soften and brown.

While potatoes are roasting, combine asparagus with the remaining 1 tablespoon extra-virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper in the same medium bowl.

In a small bowl, blend together the melted unsalted butter, minced garlic, the zest and juice of 1 large lemon, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper, creating a lemon-infused garlic butter.

Remove the baking sheet with the potatoes from the oven. Push the potatoes to one side, making room in the center for the salmon. Arrange the salmon pieces in the middle of the baking sheet, season each piece with a sprinkling of the remaining 1/4 teaspoon salt, and drizzle them evenly with the lemon-infused garlic butter.

Scatter the asparagus mix on the empty space on the baking sheet.

Return the filled baking sheet into the oven and let it roast for an additional 10 to 12 minutes, until the salmon is fully cooked and the vegetables are tender.

Once cooked to perfection, sprinkle the freshly chopped parsley over everything for garnish before serving. Enjoy your beautiful and nutritious feast!