4 salmon fillets These provide the rich protein and omega-3 fatty acids that make this dish nutritious.

1 pound of trimmed asparagus Adds crispiness and essential vitamins to the meal.

2 pounds of quartered baby red or gold potatoes (russet potatoes can be substituted if cut smaller) Brings heartiness and fiber to the plate.

3 tablespoons of olive oil (divided as 2 tablespoons and 1 tablespoon) Keeps everything moist and adds healthy fats.

Salt to taste Enhances the natural flavors of the ingredients.

Pepper to taste Adds a bit of spice and depth.

1 teaspoon garlic powder Infuses a savory aroma into the potatoes.

2 teaspoons Italian herb blend (a mix of dried thyme, parsley, oregano, and basil) Brings fresh, herbaceous notes to the dish.

2 tablespoons melted butter Used in the glaze for a rich finish.

2 tablespoons honey Sweetens the glaze beautifully.

1 teaspoon Dijon mustard Adds a tangy kick to the glaze.

½ teaspoon Italian herb blend For extra flavor in the glaze.

Lemon slices Placed between asparagus spears for brightness and acidity.