Warmth oven to 400°F | 200°C. On a big rimmed baking sheet, toss collectively potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Unfold out in a good layer and roast for quarter-hour till they’re simply beginning to soften and brown.
Push potatoes to at least one facet of the sheet pan and organize salmon down the centre. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and a pair of tablespoons of parsley. Add the asparagus to the opposite facet of the pan.
Mix 1/4 cup of lemon juice and 1/4 cup of the melted butter collectively and pour the combination over the salmon and asparagus. Season all the pieces with the remaining salt and pepper.
Return to oven and proceed baking till the potatoes are golden and fork-tender and the salmon is opaque all through, (about 10 minutes). Optionally available: broil in the final 2 minutes for charred edges.
In the meantime, in a small bowl, mix the remaining butter, garlic and lemon juice with the wine (or hen inventory). Serve with the salmon, veggies and lemon slices!
