Preheat your oven to 400°F. Line a large baking sheet with parchment paper or foil for easy cleanup.

In a large bowl, toss the halved baby potatoes with 2 tablespoons of melted butter, half of the minced garlic, thyme, rosemary, paprika, salt, and pepper. Spread the potatoes in a single layer on one side of the prepared baking sheet.

Roast the potatoes in the preheated oven for 15 minutes.

While the potatoes are roasting, prepare the salmon. In a small bowl, combine the remaining melted butter, garlic, salt, and pepper. Place the salmon fillets on the baking sheet next to the potatoes. Brush the garlic butter mixture over the salmon fillets and place lemon slices on top.

After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Add the trimmed asparagus to the other side of the baking sheet, drizzle with a little olive oil, and season with salt and pepper. Return the baking sheet to the oven.

Roast everything together for an additional 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.

Garnish with fresh parsley before serving.